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Oriental Vegetable Pickle

Ingredients
  Carrots/Watermelon 1⁄2 Pound (250 Gram)
  White radish 1⁄2 Pound (250 Gram)
  Cucumbers 1 Pound (500 Gram)
  Water 2 Cup (32 tbs)
  Sugar 3 Cup (48 tbs)
  Salt 1⁄4 Cup (4 tbs)
  Vinegar 2 Cup (32 tbs)
Directions

Peel and thinly slice carrots and radishes.
Cut cucumbers and melon into pieces about 5 cm (2 in) long.
Pack vegetables into clean jars.
Put salt, sugar, water and vinegar in a saucepan and bring to the boil.
Cool and fill jars making sure that the vegetables are completely covered.
Cover and keep in a cool place for three days before using.
Store in a refrigerator.
Serve as an accompaniment to cold meat and sweet and sour dishes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Servings: 
60

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 43 Calories from Fat 0

% Daily Value*

Total Fat 0.02 g0.03%

Saturated Fat 0.01 g0.03%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 392 mg16.3%

Total Carbohydrates 11 g3.6%

Dietary Fiber 0.2 g0.82%

Sugars 10.4 g

Protein 0.11 g0.22%

Vitamin A 12.8% Vitamin C 1.7%

Calcium 0.4% Iron 0.29%

*Based on a 2000 Calorie diet

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Oriental Vegetable Pickle Recipe