Pickled Cucumbers & Carrots
EASY 20 MINUTES
• 2 medium size cucumber (peel some skin)
• 1 medium size carrot
• Some white radish
• 1½ cups white vinegar
• 1 tsp salt
• ½ cup sugar
• ¼ tsp chicken powder
• 2 star anise
• Some chopper red chilli
• Some cooked sesame seeds
• 1 tsp Sesame oil
TIP
Vinegar to sugar ratio = 1 oz sugar to ⅓ cup vinegar
1 Wash and cut cucumber into 2 inches long sticks, remove the seeds and ends.
2 Peel carrots and radish, cut into sticks, 2 inches long.
3 The vegetables should be cut in similar sizes.
4 Put vegetables in a bowl, put in salt, mix well. Marinade for 15 minutes.
5 Remove the juice. This will make the vegetables more crunchy.
6 Place vegetables on a piece of cloth, squeeze out more juice.
7 Place vegetables into a glass or porcelain bowl.
8 Put in star anise, chopped chilli, sugar, chicken powder and vinegar, mix well. Pickle for at least 3 hours.
9 Add 1 tsp sesame oil and sesame seeds. Dish up. Ready to serve.