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  • Asian Pickles

    1 vote
    Asian Pickles
    Prep time:
    Servings: 2.5 litres
    by Melinda
    13 recipes
    		 >
    A great mixture of fresh veggies combine to make this great pickle to eat as a side dish with sandwiches or as a snack.

    Ingredients

    • Vegetable mixture
    • 3 ribs celery
    • 1/2 med. cabbage
    • 1 med. cauliflower
    • 4 carrots
    • 2 large onions
    • 2 small turnip
    • 1 green pepper
    • 2 tbsp. pickling salt (for sprinkling over layered veggies)
    • Pickling mixture
    • 5 cups white vinegar
    • 2 cloves garlic - chopped fine
    • 2 tbsp. light soya sauce
    • 2 tbsp. sherry
    • 2 cups sugar
    • 1 tsp. dill seed
    • 6 peppercorns
    • 1 tsp ground ginger
    • 2 bay leaves
    • 1 tsp. thyme
    • 1 tsp sambal oelek

    Directions

    1. Wash, peel, and cut all the veggies into strips.
    2. Layer veggies into a large glass bottle (approx. 2.5 litre size)
    3. In between each layer of veggies sprinkle pickling salt (approx. 2 tablespoons - total)
    4. Let veggies stand several hours. Drain the liquid off the veggies.
    5. Place all ingredients for the pickling mixture in a glass jar and shake well to dissolve the sugar then pour over drained veggies.
    6. Let stand for 3 days on the countertop - then refrigerate. Pickles will last a long time in refrigerator. Can be transfered to smaller jars and given as gifts.

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