Ever Since I was little my parents would take me to local Chinese restaurants to eat, and the first thing I always saw once seated, was the two little servings of pickled veggies and assorted peanuts. Every single time I would demolish these things in seconds and would beg my parents to ask for more. Little did I know how easy it is to make until now! These pickled vegetables take only minutes to make and are the perfect appetiser dish to compliment any meal. The great thing is you can prepare these days in advanced and just keep them in air tight containers for weeks. I like to eat these by themselves as a snack, as it’s low fat and super yummy. The sweetness in it helps to curve my cravings for sugary sweets. However there are also other ways to use these, you can add these veggies in Vietnamese cold salads, or serve them with “LO MOAN” which is Vietnamese Cold noodle, just top the cold noodles with a few of these and you will be surprised how much better your dish will taste as well as adding some crunch to it!
- P I C K L I N G L I Q U I D
- 3 CUPS SUGAR
- 3 CUPS DISTILLED WHITE VINEGAR
- 1 ½ CUPS WATER
- 1 ½ TEASPOONS SALT
- V E G E T A B L E S
- 1 LARGE CHINESE WHITE RADISH [CUT INTO MATCHSTICK PIECES ] OPTIONAL
- 2 LARGE CARROTS [ CUT INTO MATCHSTICK PIECES ]
- 2 LARGE CUCUMBER [ SEEDED AND CUT INTO MATCHSTICK PIECES OR TO DESIRED STYLE]
- Combine all pickling liquid ingredients into a pot. Bring to a boil over medium heat, stirring occasionally. Set aside and let cool.
- Fill a pot half full with water then bring to a boil. Add all vegetables, boil for 2-5 min. Remove from heat.
- Drain vegetables in large colander. Spread vegetables out on clean towels; allow to dry 2 to 3 hours.
- Pack vegetables firmly into clean air tight jars. Pour pickling liquid into jars to cover vegetables. Seal jars tightly. Store in fridge at least 2 days before using. The more you store it in the fridge the more the vegetables become more pickled!
- TIP: When slicing vegetables, if you would like thin flat slices, the safest and fastest way if to use a food processor with a slicing attachment. It is super fast, easy to clean and you don’t have to worry about chopping your fingers off with a mandolin!
