Mixed Vegetable Pickle

[Guest guest]

Mixed Vegetable Pickle

 

 

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Preparation: 10 minutes + 4 hours to marinate

Cooking: 5 minutes

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1 cup white vinegar

1/3 cup caster (superfine)sugar

1 to 2 birdseye chillies, bruised

3 thin slices peeled fresh ginger

2 teaspoons vegan " fish " sauce (see " Condiments " )

1 carrot

1 Lebanese (Mediterranean) cucumber

3 cups shredded Savoy cabbage

2 green onions, thinly sliced

2 teaspoons sesame seeds, toasted

 

 

1. Stir vinegar, sugar, chilli and ginger in a small saucepan over

moderate heat for 2 minutes or until sugar dissolves. Reduce heat;

simmer for 2 to 3 minutes or until reduced slightly. Stir in " fish "

sauce. Cool to room temperature.

 

2. Meanwhile, halve carrot lengthwise; cut in thin diagonal slices.

Halve cucumber; remove seeds and thinly slice diagonally, Place vegies

in a bowl; add cabbage and toss to combine.

 

3. Stir in vinegar mixture. Cover with plastic food wrap. Let stand at

room temperature for at least 4 hours to develop flavour (refrigerate

if storing overnight).

 

4. Before serving, stir in onion and sprinkle with sesame seeds.

 

 

 

TIP: Wear gloves to bruise chillies; place chillies on a cutting board

and press gently, using the flat side of a large-bladed knife.

 

NOTE: If pickle has chilled overnight, bring to room temperature to serve.

 

 

 

Serves 6.