Sides and Salads Recipes - Pickled Vegetables Recipe

Ingredients

• 300ml/1 1/4 cups white rice vinegar

• 90g/3 1/2oz/scant 1/2 cup sugar

• 450g/1lb carrots, cut into 5cm/2in matchsticks               

• 450g/1lb mooli (daikon), halved lengthways, and cut into thin crescents

• 600g/1lb 6oz cucumbers, partially peeled in strips and cut into 5cm/2in matchsticks

• 15ml/1 tbsp salt

Serves 4-6

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Method:

1. Put the vinegar and sugar in a large bowl and whisk with a fork or balloon whisk until all the sugar has dissolved.

2. Add the carrots and mooli to the vinegar mixture and toss well to coat. Cover the bowl with clear film (plastic wrap) and place in the refrigerator for 24 hours.

3. Spread out the cucumber strips on several plates and sprinkle with the salt. Leave for 30 minutes, then tip into a colander, rinse under cold water and drain well.

4. Add the cucumber slices to the carrot and mooli and toss well in the pickling liquid. Cover and refrigerate as before.

5. Lift the vegetables out of the pickling liquid to serve immediately, or spoon them into a jar. Seal with clear film and a tight-fitting lid and store in the refrigerator.

Popular pickles includes the trio of cucumber, mooli and carrot - green, white and orange in colors. These tend to be served as snacks for nibbling, or as part of a table salad. They are also used as accompaniments to grilled meats and shellfish.

Cook's Tip: To sterilize pickling jars, place them in a deep pan and pour in enough hot water to cover them. Allow the water to boil for ten minutes, then remove the jars, drain and allow to air-dry.