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.