I was inspired to make some pickles after reading Wendy's Pickled Cabbage And Vegetables post. Who doesn't like pickles :) It is really appetizing and it is so easy to make them. It is good to have these pickled veggies available in the fridge whenever you feel like having some pickled veggies to go with your roast chicken or roast beef. I made some last week using Wendy's recipe but omitted the cabbage. It was yummy good. Read on to see how easy her recipe is :)
I used red onion, japanese cucumber, carrot and red radish and bird's eye chillies. I wish I had bought some cabbage too, it would be even nicer. It was hot, sourish with a tinge of sweetness....this will really whet up your appetite :) A great appetizer no doubt ! Easy to prepare , can be consumed after 3 days and can keep up to 2 weeks or more in the fridge.
Pickled Vegetables - adapted from Wendy's Pickled Cabbage & Vegetables
500 gms of veggies ( combined weight - red onion rings, sliced carrots, sliced japanese cucumber and sliced carrots)
1 heaped tablespoon of sea salt
130 gm sugar
100 gm rice vinegar
5 bird's eye chillies
Wash and cut vegetables into preferred sizes and shapes. Mix the vegetables with salt thoroughly and let it sit for 1 hour in the fridge ( Toss them every now and then)
Meanwhile bring sugar and vinegar to a boil. Let it cool down.
Give the vegetables a good massage then put some of them in your palm and squeeze out all the juices. Repeat the squeezing until all of it are squeezed dry.
Place squeezed vegetables in a clean basin and put in clean water. Repeat squeezing process.
Mix in the bird's eye chillies with the squeezed vegetables. Put the vegetables into a clean jar and pour the vinegar syrup over. Put the lid on and let it pickle for at least 3 days before consuming ( overturn it from time to time )
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