Quick Sweet Asian Pickled Vegetables

A quick easy pickle that doesn’t require cooking.

Vegetables only need around 20 mins in the pickling liquid before serving.

For the pickling liquid:
1/2 cup (125 ml) Rice Wine Vinegar
3 tbsp (60 ml) Caster Sugar
2 tbsp (40 ml) boiling water

Thinly slice or julienne any of the following; Carrot, Cabbage, Beetroot, Capsicum, Red/White Onion, Cucumber, etc. For an Asian side, we usually use a combination of carrots, capsicum and red onion.

Place the sugar in a bowl that will be big enough to hold all of the vegetables. Pour the boiling water over the sugar and mix until the sugar is almost dissolved.

Add the vinegar and stir until the sugar is completely dissolved.

Add the vegetables to the pickling liquid, pressing down until all of the vegetables are covered.

Leave for around 10 mins then toss the vegetables and press down again.

Leave for another 10 mins, test one of the vegetables to make sure that it is to you liking before draining and serving.


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