John Myers
Ingredients for 4 servings:
- 200 g cucumber(s), small for pickling
- 200 g carrot(s)
- 200 g Chinese cabbage
- 6 spring onions
- 3 chili peppers, red
- 200 g fresh ginger
- 300 ml vinegar (rice vinegar)
- 300 g sugar
- 4 tsp salt
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Chinese style
Wash and trim the vegetables, peel if necessary, and cut each into approximately 2 cm pieces. Wash and deseed the chilies and cut them into fine strips. Peel the ginger and also cut them into fine strips. Boil the vinegar with 800 ml water, sugar, and salt. Cook the carrots and ginger for about 6 minutes. Add the remaining ingredients to the broth and bring to a boil. Remove the pot from the heat and allow the vegetables to cool. Transfer the vegetables to clean jam jars. Bring the broth to a boil again and pour over the vegetables. Close the jars tightly and let them cool upside down. Delicious with Asian meat dishes, for example.
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