Cantonese pickles

Yield: 1 large jar

Measure Ingredient
2 \N Cucumbers, unpeeled
2 \N Carrots, peeled
1 \N Green bell pepper
1 \N Red bell pepper
2 mediums Radishes, peeled
1 cup Water
1 cup Vinegar
1 cup Sugar
1 teaspoon Salt

Cut the cucumber and carrots lengthwise, then to 2½ cm (1 inch) slices. Cut the peppers and radish to 2½ cm (1 inch) squares. Put the vegetables in a sterilized jar. Stir the water, vinegar, sugar and salt until the sugar has dissolved. Pour over the vegetables.

Refrigerate for 2-3 days before serving.

Source: The Kosher Chinese Gourmet, by Israel Aharoni. Translated and modified by Gabi Shahar.

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