Pickled mixed vegetables

Name: Pickled mixed vegetables
Cuisine: British
Ingredients: 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 fine sea salt; 1 cup rice vinegar; 1/3 cup white sugar (granulated); 1 1/2 cups water

Nadine Schweitzer @deanyeatsworld

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.

For my pickling version I added carrots, Chinese leaves and ginger. If I had cucumbers or daikon I would have added that too.

This is a simple recipe that as it requires few ingredients and the vegetables can be substituted to whatever you like.

I hope you enjoy making and eating this as much as we do.

#nowaste
#leftovervegetables
#pickling
#pickledvegetables
#carrots
#ginger
#chineseleaves

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.

For my pickling version I added carrots, Chinese leaves and ginger. If I had cucumbers or daikon I would have added that too.

This is a simple recipe that as it requires few ingredients and the vegetables can be substituted to whatever you like.

I hope you enjoy making and eating this as much as we do.

#nowaste
#leftovervegetables
#pickling
#pickledvegetables
#carrots
#ginger
#chineseleaves

Nadine Schweitzer @deanyeatsworld

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.

For my pickling version I added carrots, Chinese leaves and ginger. If I had cucumbers or daikon I would have added that too.

This is a simple recipe that as it requires few ingredients and the vegetables can be substituted to whatever you like.

I hope you enjoy making and eating this as much as we do.

#nowaste
#leftovervegetables
#pickling
#pickledvegetables
#carrots
#ginger
#chineseleaves

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.

For my pickling version I added carrots, Chinese leaves and ginger. If I had cucumbers or daikon I would have added that too.

This is a simple recipe that as it requires few ingredients and the vegetables can be substituted to whatever you like.

I hope you enjoy making and eating this as much as we do.

#nowaste
#leftovervegetables
#pickling
#pickledvegetables
#carrots
#ginger
#chineseleaves

Saved

Ingredients

50 gginger, grated or finely sliced
100 gcarrots, grated or finely sliced
150 gChinese leaves, roughly chopped
1/2cucumber, seeds removed and sliced (optional)
4 teaspoonsfine sea salt
1 cuprice vinegar
1/3 cupwhite sugar (granulated)
1 1/2 cupswater

Saved

Steps

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.
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.
3

In a medium sized saucepan, on medium low heat add the rice vinegar and sugar and stir together until sugar has fully dissolved.
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.
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.
6

When ready to use serve in a small serving plate as a side accompaniment or place onto the serving dish.

Saved

Cooksnaps

Saved

Nadine Schweitzer @deanyeatsworld

on January 15, 2021 16:00

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/