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Korean Vegetable Pickle

Global.Potpourri's picture
Ingredients
  Sliced carrot 1 Cup (16 tbs) (1/4 Inch Sliced)
  Celery cabbage 1 Cup (16 tbs) (1 Inch Pieces)
  Cauliflowerets 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Green onion with tops 3 , finely chopped
  Thin ginger slice 1 , finely chopped
  Garlic salt 1⁄2 Teaspoon
  Crushed red peppers 1⁄4 Teaspoon
Directions

Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss.
Let stand 20 minutes; rinse with cold water and drain.
Toss drained vegetables with remaining ingredients.
Cover tightly and refrigerate at least 48 hours but no longer than 4 days.

Recipe Summary

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

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2 Comments

Christie's picture
Hi there how long will the pickle keep? Thanks
Radzie's picture
With proper preservatives, pickles usually stay good for 6 months or more. It also depends of the way you store pickles.