Cantonese Style Gingery Sweet Pickled Vegetables -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Appetizers

Pickles

Cantonese Style Gingery Sweet Pickled Vegetables

Rate it!
Votes (1) | Comments (0)

By Linda Ziedrich

Posted July 23rd, 2007

This article is reprinted with permission from The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market, by Linda Ziedrich, (1999, Harvard Common Press)

The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

Servings:	8
Author Notes:	I first tasted this Cantonese pickle in a commercial version that I bought in Seattle's International District. The pickle contained stem ginger, in thick pieces so tender that you could eat them right along with the other vegetables. If you happen to grow your own ginger, by all means use the stems in this recipe. Otherwise, include the ginger just as a flavoring. The children who have tasted this pickle love it just as much as the adults do.
Ingredients:	1/2 pound pickling cucumbers (2 - 3 inch) 1 teaspoon pickling salt 1/2 cup peeled, thin-sliced fresh ginger 2 small dried chile peppers 1 1/2 cups rice vinegar 1 1/2 cups water 1 1/2 cups sugar 2 cups diagonal carrot slices (1/5 inch thick) 1 large bell pepper, cut into 1-inch squares 3/4 pound onions (1 large or 2 medium), cut into 1-inch chunks
Instructions:	Makes 2 Quarts 1. Gently wash the cucumbers and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours. 2. In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool. 3. Drain and rinse the cucumbers, and Drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it. The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.