Vietnamese Recipes -  Pickled Vegetables (Dua Chua)

Ingredients

• 250ml/8 fl oz distilled white vinegar

• 4 tablespoons sugar

• 2 1.2 tablespoon salt

• 2 carrots, sliced 3mm/1/8 inch thick

• 675g/1 1/2 lb white cabbage or Chinese leaves, cored and cut into long shreds about 1 cm/1/2 inch wide

• 1 bunch of spring onions, trimmed and cut into 5cm/2 inch lengths

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Method:

1. Put the vinegar, sugar, salt and 600ml/ 1 pint water in a large saucepan and bring to the boil; stirring to dissolve the sugar. Remove form the heat and leave to cool until just warm to the touch.

2. Put the carrots, cabbage and spring onions in a large ceramic bowl and pour the brine over the vegetables from floating.) Cover and leave to stand at room temperature until the vegetables turn sour, 4-6 hours or overnight.

3. The pickled vegetables will keep in the refrigerator for up to 1 month. Drain before serving.