Pickled Vegetables

What I love about this dish is its crunchiness – a mixture of English cucumbers, carrots, pineapples and onions with toasted sesame seeds soaked in vinegar and sugar syrup. This is one of the dishes that I will make countless times as it comes in really handy. I love to make a BIG portion, chill it in the fridge and have it as an appetizer or a side dish for my meals.

But it usually finishes less than a week and I am left with a bowl of vinegar and sugar syrup. So what do I do with it? I reuse it and make a second batch πŸ™‚

The tedious part of preparing this dish is cutting the vegetables. The carrots and cucumbers are usually cut in thick julienne shape and soaked with white distilled vinegar. But I made a slight twist to suit my personal preference. I slice the carrots, cucumbers and onions thinly, add in salt and let it rest for 5 minutes for the juice to be excreted. Either way, the vegetables don’t lose its crunchiness.

I use apple cider vinegar instead of white distilled vinegar. Apple cider vinegar has a sweeter taste and doesn’t require that much of sugar to reduce its acidity. So as to speak, distilled white vinegar has a harsh sourness and can be quite unpleasant in taste. Hence,Β  a good amount of sugar is usually added to give a good balance to its flavor.

In short, it is an easy dish to make πŸ˜‰ Check out the guide below to make this dish. Enjoy!

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For a printable version (in pdf) of the recipe, please CLICK HERE.pickled vegetables




















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