Oriental Vegetable Pickle Recipe
Ingredients
| Watermelon | 250 Gram | |
| Radish | 250 Gram | |
| Cucumbers | 500 Gram | |
| Water | 2 Cup (16 tbs) | |
| Sugar | 3 Cup (16 tbs) | |
| Salt | 1/4 Cup (16 tbs) | |
| Vinegar | 2 Cup (16 tbs) |
Directions
Peel and thinly slice carrots and radishes.
Cut cucumbers and melon into pieces about 5 cm (2 in) long.
Pack vegetables into clean jars.
Put salt, sugar, water and vinegar in a saucepan and bring to the boil.
Cool and fill jars making sure that the vegetables are completely covered.
Cover and keep in a cool place for three days before using.
Store in a refrigerator.
Serve as an accompaniment to cold meat and sweet and sour dishes.
Cut cucumbers and melon into pieces about 5 cm (2 in) long.
Pack vegetables into clean jars.
Put salt, sugar, water and vinegar in a saucepan and bring to the boil.
Cool and fill jars making sure that the vegetables are completely covered.
Cover and keep in a cool place for three days before using.
Store in a refrigerator.
Serve as an accompaniment to cold meat and sweet and sour dishes.
Chef
