Chinese Pickled Veggies
From elgourmand2 8 years ago
- 1 Hr. + 12 Hrs. to make
- Serves Lots
No Chinese meal would be complete without at least a small dish of pickled veggies. You eat much Chinese you get the habit. Also, I like pickled veggies, Chinese, Japanese or Korean. These make a refreshing snack as well as balancing to a meal.
Ingredients
- • 2 Med cucumbers, washed. shopping list
- • 1 med. carrot, scrapped. shopping list
- • 1 large or 2 small Daikon radish, scrapped. shopping list
- • 1 cup fresh mug bean sprouts. shopping list
- • 5 - 10 fresh green beans. shopping list
- • 1 tsp sea salt shopping list
- • 1 cup Rice Vinegar shopping list
- • 1 cup sugar (I use Raw Sugar). shopping list
- • 2 slices ginger, Optional. shopping list
How to make it
- 1. Scrape carrot and radish and wash the cucumbers.
- 2. Slice everything into approx. 2 inch lengths by 1/4 inch thickness.
- 3. Put into large bowl with salt and toss. Let stand for at least 1/2 hour.
- 4. Drain off extruded water until dry as possible.
- 5. Place one of the ginger slices on bottom of the jar, if using.
- 6. Pack the vegetables into your pickling jar in alternating patterns or whatever you like.
- 7. Put the other ginger slice on top, if using.
- 8. Mix the sugar into the vinegar in a bowl and stir until the sugar is dissolved.
- 9. Pour over vegetables until covered.
- 10. Pour in a bit more vinegar to top up if necessary.
- 11. Close jar and let rest overnight.
- 12. Put in the fridge.
- It's ready to eat the next day but the flavor will improve with time.
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