Oriental Vegetable Pickle
|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)|
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.