Pickled Vegetables Recipe

Ingredients :

2/3 cup rice vinegar

4  teaspoons salt

2 teaspoon sugar

4 cups boiling water

500g cabbage

2 Lebanese cucumber

4 medium carrots

1 white onion

• Add the vinegar, sugar, and salt into a large non-metallic bowl.

• Pour over the boiling water, mix well and allow to cool until warm.

• Cut the cabbage in 4cm strips. Cucumber  and carrots into matchsticks and white onion into thick rings and add to the warm pickling mixture.

• Put a flat plate on top of the vegetables.

• Place a small bowl filled with water on top of the plate to weigh it down and submerge the vegetables.

• Leave for 3 days.

• Scoop into sterilized jars, seal and store in the refrigerator for up to 1 month.