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Add a photoServings: 4
Ingredients
- 2 x carrots, medium
- 1 x Chinese radish
- 1 x cucumber
- 1 x red capsicum
- 1 x green capsicum
- 4 stk celery
- 2 x onions, medium
- 100 gm ginger, fresh
- 2 c. sugar (caster)
- 2 c. white vinegar
- 1 tsp salt
- 1 c. water
Directions
- Cut all vegetables into 0.5 cm wide strips of 10 cm length. Peel and finely slice ginger and onion.
- Combine all ingredients for pickling brine in a pan, bring to the boil and cold.
- Put a large pot of salted water on to boil. Blanch vegetables 2 min then remove from heat and drain well. Spread onto a tray and allow to cold slighty.
- Pack vegetables into clean jars, pour over cool pickling liquid to cover and seal. Allow to stand 1 week before using.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 4 servings | |
| Calories 472 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 643mg | 27% |
| Potassium 490mg | 14% |
| Total Carbs 114.34g | 30% |
| Dietary Fiber 2.9g | 10% |
| Sugars 105.35g | 70% |
| Protein 1.69g | 3% |
