Vegetable Pickles
Vegetable Pickles Chinese style is crunchy, sweet and sour and great appertizer or compliment to spicy meat dish.
White Radish Pickle
This is one of my favourite at Chinese restaurants but I was told it is difficult to handle due to the strong sense of white raddish especially when it is raw.
2 Large White Raddish - washed, peeled and sliced thinly.
1 tsp salt - add to white raddish and let it sit for 20 minutes.
Rinse with clear water to get rid of salt and smell, if the smell still raw, add a bit more salt and marinate for some time.
Squeeze out water and put inside the sugar vinegar mix. Let it sit for 4 hours before refridgerate in bottle.
1/4 Cup White Sugar
1/2 Cup White Rice Vinegar
3 pcs Tiny Chilie
Can you see the pickles at the side of Curry Pineapple ?
Cucumber Carrot Pickle
Japanese Cucumber
Carrots
Garlic
For Carrots, I think need to soak in hot water to make them soft.
Same as above, add salt, let the water comes out.
Rinse with water, pour into sugar vinegar.
INGREDIENTS:
Large Cucumber (1)
Red Onion (quarter of the onion)
Scallion (2 stalks)
Dressing:
Lime (juice of 1 lime)
Rice Vinegar (2 tablespoons)
Fish Sauce (2 tablespoons)
Non-Flavored Oil (2 tablespoons)
Honey (1 tablespoon)
Red Hot Pepper Flake (1 teaspoon)
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