|freshly pickled, still vibrant|
My MIL loves eating pickles, and so I made this jar of pickles to be served during reunion dinner as an appetizer.
Today's post is going to be short as I can't wait to be on break. LOL.
I used chinese cabbage, red radish, carrots, cucumber and chillies for this pickle. I wanted a pretty colour combination. The red radish's skin lost its pigment after pickling, sadly..but still has a pink hue
|Just shot this pic this morning at 8.30am :)|
Pickled Cabbage and Vegetables.
Recipe source: WendyinKK
300gm Chinese cabbage
300gm red radish, carrot and kyuri cucumber (combined weight)
1 heaped Tbsp salt
100gm rice vinegar
1 red chilli
2 bird's eye chilli
1. Wash and cut vegetables into preferred sizes and shapes.
2. Mix the vegetables with salt thoroughly and let it sit for 1 hour in the fridge. (Toss them every now and then.)
3. Meanwhile bring sugar and vinegar to a boil. Let it cool down.
4. 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.
5. Place squeezed vegetables in a clean basin and put in clean water. (I use purified water). Repeat squeezing process.
6. Slice the red chilli, half the bird's eye chilli and mix it with the squeezed vegetables.
7. 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)
See you all on 18th February 2013 with waxed meats.
So colourful! I love pickles too. I can just eat them like a snack. Better than munching cookies :)ReplyDelete
Have a good break!
Just wonder..the vege pickles you eat it as appetizer itself or eat with what?..hheh I normally eat cucumber pickles as one of salad in burger only..hehh
I loves pickles......its like I can eat this as a snack! My mouth starts to watering wet when I looked at the photo again.ReplyDelete
My mouth starts to water just looking at those pickles!! Lol!ReplyDelete
what a pretty colors ! Wendy, can we substitute the rice vinegar with different vinegar, such a white grape vinegar or just simple lemon juice?ReplyDelete
Looks delicious and still so fresh! Gong Xi Fa Cai to you!ReplyDelete
Nice colourful pickle. 新年快乐！ReplyDelete
Hi Wendy! A colourful far of pickles... I could feel the crunchiness... crunch crunch! :)ReplyDelete
Yum! I love pickles too and yours look so vibrant!ReplyDelete
Hi Wendy, I love vegetable pickles very much. For how long does the unfinished pickle keeps well? Do I need to discard the pickling sauce after the 3rd day? I'm looking forward to your postings on waxed meat.ReplyDelete
Happy Chinese New Year to you and family.
No idea cos this is my first time making, as usual pickles last a really long time. My ginger lasts me for years
love all those colours in the jar! and love pickled veg :) anyway, just wanted to drop by to say happy cny :)ReplyDelete
i love this pickle, but too lazy to make, dun feel like doing all the chopping :)ReplyDelete
Happy CNY to u and family, Wendy :)
I would love to try this at home! I can rely on you for such brilliant recipes...
Happy CNY to you and your family! Have a good rest and hear from you :D
Colourful pickles! Here wishing you and your family happy and prosperous throughout the lunar yearReplyDelete
Yum yum! I will add more red chili for sure :DReplyDelete
Just got my new custom japanese nakiri! Time to make this tonight!!ReplyDelete