Monday, October 22, 2012

Carrot and Zuchini Pickle

This is a simple yet nice pickle as appetiser that is worth making.  Sometimes you can see this pickle been served as appetiser at Chinese Restaurants.  In the home, it may be good to serve with fried meat.   The carrots and zuchini pieces are very crunchy and tasted sweet and sourish.
2 Japanese cucumbers [zuchini]
1 carrot
1 red chilli - halved and seeded
5 tbsp apple cider vinegar or white rice vinegar
3 tbsp castor sugar
a pinch of salt
  1. Cut carrot and zuchini into 4 cm strips
  2. Cut chilli into thin strips
  3. Rinse in boiled cold water and drain vegetables.
  4. Place in a glass bowl.  Pour in the vinegar and stir in the sugar and salt.  Mix well.
  5. Transfer to a glass container.  Cover and chill for a day before serving.
  6. Serve the appetiser the next day.


PH said...

This pickle is very refreshing and appetizing. I like it very much and I will always finish the whole lot at the restaurant :) I must try your recipe.

Kimmy said...

Hi Phong Hong, this pickle is so simple, wasn't keen to post the recipe but then after eating it, I decided to share this post cos' it was good, very crunchy.

HK Choo said...

Hi Kimmy, thanks a lot for sharing this simple recipe. I have tried it and loved the outcome. Here's to your credit :)

Kimmy said...

Hi HK Choo, thanks for visiting and your positive feedback. I like this pickle very much. I remembered you're supposed to host the MFF Penang Event but later changed to Alan of travelling foodie.

HK Choo said... have a brilliant memory, Kimmy. Alan did a fantastic job!!

Kimmy said...

Hi HK CHoo, I was looking forward to MFF Pg hosted by a Penangite to share some of our Pg food. I learned a lot from this event.

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