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Traditional Cantonese Pickled Vegetables

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Ingredients
  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)
  Salt 2 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Rice vinegar/White vinegar 1⁄4 Cup (4 tbs)
Directions

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.
Drain well.
Add sugar and vinegar; mix well.
Cover and refrigerate 6 hours.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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3.87143
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

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

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Traditional Cantonese Pickled Vegetables Recipe