Chinese pickled vegetables

Chinese pickled vegetables recipe

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With traditional Chinese flavours, including spicy Szechaun and tangy ginger, this hot preserve will add the perfect amount of spice to your salad or sandwich. Store for at least 1 week to let the flavours develop, then for up to 3 months in a cool, dark place. Once opened, keep chilled and use within 1 week. See method

  • Serves – Makes 3x600ml (1pt) jars, based on 1 tbsp per serving
  • 5 mins to prepare, 15 mins to cook, plus cooling and storing
  • 29 calories / serving

Ingredients

  • 1ltr distilled white vinegar
  • 750g caster sugar
  • 2 tsp Szechuan or black peppercorns, lightly bashed
  • 3 large carrots, sliced
  • 1 large cucumber, sliced
  • 500g caulifower, cut into small forets
  • 250g radishes, trimmed, halved and sliced
  • 6 long red chillies, seeded and sliced
  • 5cm piece fresh ginger, sliced

Each serving contains

  • Energy

    120kj
    29kcal
    1%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    7g 8%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 7g Protein 0.2g Fibre 0.3g

Method

  1. Put the vinegar, sugar and 1 tbsp salt in a large pan. Heat gently until the sugar has dissolved. Add the peppercorns and bring to the boil; simmer for 1 min, then remove from the heat. Combine the prepared veg, chillies and ginger in a bowl and pour over the vinegar mixture. Set aside until completely cold.
  2. Spoon the vegetables into sterilised jars, topping up with the cooled vinegar mixture as required. Seal the jars and store.

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