Pickled Vegetable Recipe
Ingredients
1 small cabbage
1 small cucumber, peeled and cut lengthwise, scoop out seeds.
2 carrots
3 celery sticks, cut into sticks
1 white radish
1 large chilli (yellow or red)
100 gms. ginger, shredded
5 green chillies, slit
5 tbsps. wine vinegar
3 tbsps. salt
3 tbsps. sugar
3 cups distilled water
2 1/2 tbsps. rice or plain cooking wine
Directions
Separate the cabbage leaves and cut them into quarters.
Prepare carrot, celery and radish, cut all vegetables into match-stick strips.
Place all the vegetables in a jar.
Add salt, sugar, wine vinegar, distilled water and rice or wine.
The liquid should cover all the vegetables.
Seal the jar tightly.
Keep aside for 2 days.
After 2 days, these vegetables will be ready to eat.
Prepare carrot, celery and radish, cut all vegetables into match-stick strips.
Place all the vegetables in a jar.
Add salt, sugar, wine vinegar, distilled water and rice or wine.
The liquid should cover all the vegetables.
Seal the jar tightly.
Keep aside for 2 days.
After 2 days, these vegetables will be ready to eat.
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