In Cantonese Chinese restaurants, particularly in Malaysia and Indonesia, these quick pickles are served as an accompaniment to roast meat and duck or as an appetizing bite at the beginning of a meal. You can keep them refrigerated for many days, although they soften gradually as they age.

8 oz / 250 g carrots

8 oz / 250 g daikon radish

1 English cucumber or 2 field cucumbers

1 tbsp + 1 tsp / 15 + 5 mL salt

1½ cups / 375 mL rice vinegar

1 cup / 250 mL sugar

15 thin slices ginger

2 dried red hot peppers

Cut carrots and radish into about 2- x ½-inch/5 x 1 cm batons; stir together with 1 tbsp/15 mL of the salt. Halve and seed cucumber; cut into similar sized batons and toss with 1 tsp/5 mL salt. Let vegetables stand 2 hours. Drain vegetables. In large bowl mix together vinegar and sugar until sugar is dissolved. Toss in carrots, radish, cucumber, ginger and hot peppers. Let mixture stand at room temperature overnight. Refrigerate until use.

› Return to Home