Japanese-style pickles recipe

  • Makes 1 x 380g jar of pickles
  • 5 mins + 6hrs marinating time (overnight)
  • 24 calories / serving
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In a small pan heat together the rice wine vinegar, sugar and pinch salt until the sugar has melted.

Arrange the prepared vegetables in a clean 380ml / ¾ lb preserving jar and pour over the hot pickling liquid. Put on the lid and leave to cool, then refrigerate. The pickles can be eaten the next day.

  • Ingredients

  • ½ cucumber, deseeded and cut into 5cm long batons
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced lengthways
  • 200ml (⅓ pint) rice wine vinegar
  • 50g (2oz) caster sugar
  • pinch salt
  • Energy 105kj 24kcal 1%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 6g 6%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 5.7g Protein 0.3g Fibre 0.5g

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