Cantonese pickles
1 large jar
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cucumbers, unpeeled | |
| 2 | Carrots, peeled | |
| 1 | Green bell pepper | |
| 1 | Red bell pepper | |
| 2 | mediums | Radishes, peeled |
| 1 | cup | Water |
| 1 | cup | Vinegar |
| 1 | cup | Sugar |
| 1 | teaspoon | Salt |
Directions
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.