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Japanese pickled vegetables
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Japanese sweet and sour side dish to cleanse your palate.
Ingredients:
  • 1 small Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 2.40 gm salt
  • 2 Dutch (baby) carrots, trimmed, peeled, thinly sliced
  • 1 radish, trimmed, thinly sliced
  • Pinch of dried chilli flakes
  • 60ml (1/4 cup) rice wine vinegar
  • 30.00 gm caster sugar
Instructions:
  • In a small bowl, toss cucumber with salt and let sit for 30 minutes to soften. Drain, rinse under cold water, and pat dry. Mix in carrot, radish, and chilli flakes in a heatproof bowl.
  • In a small saucepan over medium heat, combine the vinegar, sugar, and water. Bring to a boil, stirring until sugar dissolves. Pour the vinegar mixture over the cucumbers, then allow it to cool. Cover with plastic wrap and refrigerate for 4 hours or overnight to enhance the flavors.

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