Recipes

Pickled vegetables recipe And Books

Lovely Recipes Home Page
Tasty and delicious selection of over 4000 delicious recipes online.
 
  Super Recipe Contest


   

   

   

   

   

   

   

Recipe Books & DVDs

Recipe Books

Recipe DVDs
 

Kitchen Products

Recipe Contest







Pickled vegetables recipe and books

So you would like to know how to make Pickled vegetables recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


pickled vegetables
chinese
northern and western region

225g carrots peeled
450g white radish (mooli) or turnips peeled
225g Chinese leaves or white cabbage
2 fresh red or green chillis
50g salt
2.3L water
75ml dry sherry or rice wine
75g sugar
2 tablespoons fresh ginger finely chopped
2 tablespoons garlic finely chopped

First prepare all the vegetables.
Cut the peeled carrots white radish or turnips and the washed Chinese leaves or cabbage into chunks 2.5cm x 0.5cm.
Thinly slice the fresh chillis retaining the seeds.
Now mix all the pickling brine ingredients together in a glass bowl and stir them to make sure the salt and sugar have dissolved.
Put the vegetables into the brine and let them slt in the refrigerator for 3 or 4 days.
Drain the vegetables and rinse them well in cold water before storing them in a covered glass bowl in the refrigerator.
They will keep for 2 weeks.
Discard the drained brine before serving the vegetables and remember that the longer you leave them in the brine the stronger and saltier they will be.

Pickled vegetables were much more common in Western households before the advent of the domestic refrigerator. Now they are usually only available sold in jars and full of preservatives. This I regard as one of the losses we incur with progress. Even today pickled vegetables fruits and ginger are still very popular with the Chinese and deservedly so. I remember watching my mother pickling vegetables for use the following week. She often used to pickle carrots and turnips but my favourite was pickled young fresh ginger. Pickled vegetables make delicious snacks and appetisers and can also be used to garnish cold platters. They are easy to make and may be prepared well ahead. They should rest in the brine mixture for at least 3 to 4 days; thereafter they will keep in the refrigerator for up to 2 weeks.

Makes 900g pickled vegetables
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Pickled vegetables recepie. Check out these great recipe books and learn how to make Pickled vegetables!
View Recipe Books - Pickled Recipe


Check other recipes related to Pickled vegetables recepe:

  • Italian info recipe

  • Sichuan preserved vegetables info recipe

  • Chinese vegetables info recipe

  • Cold marinated peanuts recipe




    TopThank you for visiting Lovely Recipes and Books Web Site!
    Website Design And Hosting - Abacus.ca