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Ingredients :
120g carrot
120g white radish
120g cucumber, quartered lengthwise,
seeds removed
2 tablespoons salt
4 slices liquorice slices
250g castor sugar
250ml white vinegar
250ml water
Method :
Cut the cucumber into thin matchsticks
size. marinate it with one teaspoon salt and set aside for 10 minutes at
room temperature. Slice the radish and carrot into matchstick sizes too
and put into a clean bowl. Sprinkle with 1 tablespoon of salt, toss
evenly and leave to stand for 15 minutes at room temperature. Remove any
excess water.
Mix the
sugar, vinegar, water in a saucepan. Bring to a boil. Simmer at low heat
until the vinegar solutions become syrupy. Add in the liquorice slices
and turn off the heat. Set aside to completely cool. Rinse the
vegetables set aside earlier to remove the salt, drain, squeeze out all
excess water.
Put all the
vetetables in a large glass jar and pour in the vinegar solution. Stir
well with a dry spoon and set aside for about 4 hours at room
temperature or overnight in the fridge. Serve chilled as an appetizer.
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