Traditional Cantonese Pickled Vegetables Recipe
Scallops In Sauce Verte is a delicious and filling seafood preparation that I often prepare for weekend luncheons. They are easy to make and simply delicious. Try the Scallops In Sauce Verte yourself!
Ingredients
1 (2/3-lb.) turnip
1 medium, fresh carrot
3 pickling cucumbers or 1/3 lb. cauliflower or cabbage
10 slices fresh ginger root
2 small dried hot red peppers, cut in small pieces, more if desired
2 teaspoons salt
1/4 cup sugar
1/4 cup rice vinegar or white vinegar
Directions
Cut turnip, carrot and cucumbers or other vegetables into bite-size pieces.
Combine in a large bowl.
Add ginger root, red peppers and salt; mix well.
Cover and let stand at room temperature about 6 hours.
Lightly rinse vegetables with cold water.
Drain well.
Add sugar and vinegar; mix well.
Cover and refrigerate 6 hours.
Combine in a large bowl.
Add ginger root, red peppers and salt; mix well.
Cover and let stand at room temperature about 6 hours.
Lightly rinse vegetables with cold water.
Drain well.
Add sugar and vinegar; mix well.
Cover and refrigerate 6 hours.
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