Asian Pickles Recipe
A great mixture of fresh veggies combine to make this great pickle to eat as a side dish with sandwiches or as a snack.
Ingredients
- Vegetable mixture
- 3 ribs celery
- 1/2 med. cabbage
- 1 med. cauliflower
- 4 carrots
- 2 large onions
- 2 small turnip
- 1 green pepper
- 2 tbsp. pickling salt (for sprinkling over layered veggies)
- Pickling mixture
- 5 cups white vinegar
- 2 cloves garlic - chopped fine
- 2 tbsp. light soya sauce
- 2 tbsp. sherry
- 2 cups sugar
- 1 tsp. dill seed
- 6 peppercorns
- 1 tsp ground ginger
- 2 bay leaves
- 1 tsp. thyme
- 1 tsp sambal oelek
Directions
- Wash, peel, and cut all the veggies into strips.
- Layer veggies into a large glass bottle (approx. 2.5 litre size)
- In between each layer of veggies sprinkle pickling salt (approx. 2 tablespoons - total)
- Let veggies stand several hours. Drain the liquid off the veggies.
- Place all ingredients for the pickling mixture in a glass jar and shake well to dissolve the sugar then pour over drained veggies.
- Let stand for 3 days on the countertop - then refrigerate. Pickles will last a long time in refrigerator. Can be transfered to smaller jars and given as gifts.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1645g | |
| Recipe makes 2 servings | |
| Calories 1204 | |
| Calories from Fat 15 | 1% |
| Total Fat 1.74g | 2% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8210mg | 342% |
| Potassium 2143mg | 61% |
| Total Carbs 269.57g | 72% |
| Dietary Fiber 16.5g | 55% |
| Sugars 236.39g | 158% |
| Protein 10.72g | 17% |
