Traditional Cantonese Pickled Vegetables
|Turnip||2⁄3 Pound (1 Turnip)|
|Carrot||1 Medium (Fresh)|
|Pickling cucumbers/1/3 pound cauliflower / cabbage||3|
|Fresh ginger root slices||10|
|Dried hot red peppers||2 Small, cut in small pieces (More If Desired)|
|Sugar||1⁄4 Cup (4 tbs)|
|Rice vinegar/White vinegar||1⁄4 Cup (4 tbs)|
Cut turnip, carrot and cucumbers or other vegetables into bite-size pieces.
Combine in a large bowl.
Add ginger root, red peppers and salt; mix well.
Cover and let stand at room temperature about 6 hours.
Lightly rinse vegetables with cold water.
Add sugar and vinegar; mix well.
Cover and refrigerate 6 hours.
Serving size: Complete recipe
Calories 395 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4134.2 mg172.3%
Total Carbohydrates 97 g32.3%
Dietary Fiber 10.4 g41.7%
Sugars 73 g
Protein 7 g13.7%
Vitamin A 223.8% Vitamin C 135.7%
Calcium 19% Iron 14.7%
*Based on a 2000 Calorie diet