Pickled mixed vegetables

Name: How to cook Pickled mixed vegetables - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Nadine Schweitzer

Pickled mixed vegetables

I had some left over ginger and Chinese leaves at home. Wanted to use them up and I thought it would be great to make some pickled vegetables to eat as a side dish.

Ingredient

50 g

ginger, grated or finely sliced

100 g

carrots, grated or finely sliced

150 g

Chinese leaves, roughly chopped

1/2

cucumber, seeds removed and sliced (optional)

4 teaspoons

Cooking instructions

* Step 1

Place the ginger, carrots and cucumber (optional) into a mixing bowl. Sprinkle with 2 teaspoons sea salt. In another mixing bowl add the Chinese leaves. Add 3 teaspoons sea salt. Stir both bowls with a fork or chopsticks to evenly coat and let stand for about 30 minutes mixing occasionally.

* Step 2

Then rinse and wash the ginger and carrots a few times. Drain the excess water and transfer to a clean jar The cabbage may take longer to soften. Tip: once you can bend cabbage without snapping, they are soft enough. Wash cabbage thoroughly a few times and transfer to the same jar as the ginger and carrots. Or into a separate clean jar.

* Step 3

In a medium sized saucepan, on medium low heat add the rice vinegar and sugar and stir together until sugar has fully dissolved.

* Step 4

Bring mixture to a boil, turn off the heat and let it cool enough. Then pour the liquid over the ginger slices in the jar.

* Step 5

Once completely cool put the lid on the jar and store in the refrigerator for a minimum of a one week. Tip: the liquid colour may change to slightly pink. Caused due to the reaction of rice vinegar that causes the change.