Vegetable Pickles Recipe
Vegetable Pickles is served as side dish. Vegetable Pickles gets its taste from vegetables mixed in vinegar and hot Chili pepper. Vegetable Pickles is inspired by many food joints across world.
Ingredients
| Napa chinese cabbage | 1 pound | |
| Salt | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| 1 small, dry, hot chile pepper, crumbled and seeded, if desired, or 1 teaspoon crushed red pepper | ||
Directions
Wash and prepare vegetables.
Peel carrots and cut in 1/4 inch thick slanting slices.
Cut celery in 3/4 inch-wide slanting slices.
Cut off ends and remove strings from green beans; cut in 2-inch lengths.
Seed red and green pepper and cut in 1-inch squares.
Core cabbage and cut leaves in 1-inch squares.
Remove bok choy leaves (reserve for other use) and cut stems in 1-inch lengths.
Place prepared vegetables in a bowl, sprinkle with salt, and stir until well mixed.
Cover and chill overnight.
The next day, heat water, vinegar, sugar, and chile until sugar is dissolved; let cool.
Pour liquid off salted vegetables, but do not wash with water.
Pack vegetables into a 1 pint jar.
Cover with cooled pick ling liquid (brine).
If vegetables are not completely submerged, push crumpled plastic wrap in jar to bring brine level to the top.
Cover and refrigerate for 2 days before serving.
Peel carrots and cut in 1/4 inch thick slanting slices.
Cut celery in 3/4 inch-wide slanting slices.
Cut off ends and remove strings from green beans; cut in 2-inch lengths.
Seed red and green pepper and cut in 1-inch squares.
Core cabbage and cut leaves in 1-inch squares.
Remove bok choy leaves (reserve for other use) and cut stems in 1-inch lengths.
Place prepared vegetables in a bowl, sprinkle with salt, and stir until well mixed.
Cover and chill overnight.
The next day, heat water, vinegar, sugar, and chile until sugar is dissolved; let cool.
Pour liquid off salted vegetables, but do not wash with water.
Pack vegetables into a 1 pint jar.
Cover with cooled pick ling liquid (brine).
If vegetables are not completely submerged, push crumpled plastic wrap in jar to bring brine level to the top.
Cover and refrigerate for 2 days before serving.
Chef
