Chinese (err…so to speak) pickled vegetables [VEGAN]

Group A
2 carrots
1 large white radish
1 large cucumber
1 red pepper
1 green pepper
4 sticks celery
10cm piece ginger
8 shallots

Group B
2 ¼ cups sugar
2 ¼ cups white vinegar
1 teaspoon salt
1 ¼ cups water

Chop all of Group A, place in bowl.
Boil enough water to cover vegetables. Add this water to the vegetables for 2 minutes.
Note: this is not the water from Group B.
Combine all of Group B in saucepan and stir over low heat until sugar dissolves.
Bring to the boil then allow to cool.
Place all of Group A and B in jar and keep in refrigerator for 2 to 3 weeks.
Add to any meal you desire. It goes well with tofu and rice, as base vegetables for fried rice etc.

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