Pickled Vegetables
enough for 2 salads
ingredients
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2 ½ cups white vinegar
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2 cups sugar
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½ tbsp salt
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lebanese cucumbers
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1 carrot peeled
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1 small daikon peeled
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1 stalk celery
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½ lemon cut into thin wedges
method
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In a saucepan combine vinegar, sugar and salt. Stir well and bring to the boil.
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Remove from heat and set aside to cool
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Cut the cucumbers in half lengthways and scrape out the seeds with a spoon
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Cut the cucumber, carrot, daikon and celery into 5cm x 5mm batons
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Place in a large container with the lemon wedges and mix together.
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Pour the cooled pickling liquid over the vegetables to completely submerge them
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Cover with a lid, place in the refrigerator and allow to pickle for 3 days before using
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The vegetables will last in an airtight container for a week