Pickled vegetables

Pickled vegetables

By
From
The Food of Vietnam
Makes
250 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
625ml white vinegar
440g sugar
1 tablespoon sea salt
2 lebanese cucumbers
1 carrot, peeled
1 small daikon, peeled
1 celery stalk
1/2 lemon, cut into thin wedges

Method

  1. In a saucepan, combine the vinegar, sugar and salt. Stir well and bring to the boil, then remove from the heat and set aside to cool.
  2. Cut the cucumbers in half lengthways and scrape out the seeds with a spoon. Cut the cucumber, carrot, daikon and celery into 5 cm x 5 mm batons. Place in a 1 litre plastic or glass container with the lemon wedges and mix together. Pour the cooled pickling liquid over the vegetables to completely submerge them.
  3. Cover with a lid, place in the refrigerator and allow to pickle for 3 days before using. Store any leftover pickled vegetables in an airtight container in the fridge for up to 1 week.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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