Pickled Vegetables

Name: Pickled Vegetables
Yield: Makes 500 g
Ingredients: ½ daikon radish, cut into fine julienne strips; 2 cups cauliflower florets, blanched; 1 tablespoon finely shredded mint leaves; 125 ml boiling water; 1 cucumber, peeled and seeded, then sliced into fine julienne strips; 1 carrot, cut into fine julienne strips; 2 small red chillies, finely sliced; 70 ml rice vinegar; 1 teaspoon chilli oil; 1 teaspoon sea salt; 50 g castor sugar

Preparation info

Makes
500 g

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Toss these crunchy pickles with noodles or serve with soy-braised chicken.

Ingredients

50 g castor sugar
70 ml rice vinegar
2 small <

Preserve
Vegan
Gluten-free

Method

Combine the sugar, vinegar, chilli, salt and chilli oil in a bowl and pour on the boiling water. Stir until combined. Pour the hot pickling mix over the vegetable strips. Allow to cool, then cover and refrigerate. Leave to pickle for 1-2 days before serving. Keeps for up to 2 weeks. Strain the vegetables from their liquid before using.