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Pickled Vegetable

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  Cabbage 1 Small
  Cucumber 1 Small, peeled and cut lengthwise (Scoop Out Seeds)
  Carrots 2
  Celery sticks 3 , cut into sticks
  White radish 1
  Chili 1 Large (Yellow Or Red)
  Ginger 100 Gram, shredded
  Green chilies 5
  Wine vinegar 5 Tablespoon
  Salt 3 Tablespoon
  Sugar 3 Tablespoon
  Distilled water 3 Cup (48 tbs)
  Rice/Plain cooking wine 2 1⁄2 Tablespoon

Separate the cabbage leaves and cut them into quarters.
Prepare carrot, celery and radish, cut all vegetables into match-stick strips.
Place all the vegetables in a jar.
Add salt, sugar, wine vinegar, distilled water and rice or wine.
The liquid should cover all the vegetables.
Seal the jar tightly.
Keep aside for 2 days.
After 2 days, these vegetables will be ready to eat.

Recipe Summary

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 11 Calories from Fat 0

% Daily Value*

Total Fat 0.04 g0.07%

Saturated Fat 0.01 g0.05%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 354.3 mg14.8%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.32 g1.3%

Sugars 1.3 g

Protein 0.23 g0.45%

Vitamin A 9% Vitamin C 7.8%

Calcium 0.5% Iron 0.47%

*Based on a 2000 Calorie diet

Pickled Vegetable Recipe