Traditional Cantonese Pickled Vegetables Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Turnip2⁄3 Pound (1 Turnip)
 Carrot1 Medium (Fresh)
 Pickling cucumbers/1/3 pound cauliflower / cabbage3
 Fresh ginger root slices10
 Dried hot red peppers2 Small, cut in small pieces (More If Desired)
 Salt2 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 Rice vinegar/White vinegar1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 395 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4134.2 mg172.3%

Total Carbohydrates 97 g32.3%

Dietary Fiber 10.4 g41.7%

Sugars 73 g

Protein 7 g13.7%

Vitamin A 223.8% Vitamin C 135.7%

Calcium 19% Iron 14.7%

*Based on a 2000 Calorie diet

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.
Quantcast