Chinese Pickles 酸瓜
Here I have made the Cantonese style cool vinegary sweet pickles which are easy to make and keep at home, plus my little girl just loves them.
- Prep time
- 35 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cucumbers
- 1 carrot
- 1 tsp sea salt
- 1 cup of rice vinegar
- 1 cup sugar
- 2 slices ginger
Instructions
- 1
Peel carrot and wash the cucumbers. Slice everything into approx. 2 inch lengths by 1/4 inch thickness.
- 2
Put into large bowl with salt and toss. Let stand for at least 1/2 hour.
- 3
Drain off extruded water until dry as possible.
- 4
Place one of the ginger slices on bottom. Pack the vegetables into your pickling jar in alternating patterns or whatever you like. Put the other ginger slice on top.
- 5
Mix the sugar into the vinegar in a bowl and stir until the sugar is melted. Pour over vegetables until covered. Pour in a bit more vinegar to top up if necessary.
- 6
Close jar and put in the fridge overnight. It is ready to eat the next day but the flavor will improve as time goes by.