Pickled cabbage with jalapeno and carrots

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 11
Servings 4
Time 15

Ingredients

  • 125
    ml
    white wine vinegar
  • 90
    ml
    sugar
  • 15
    ml
    ginger, finely chopped
  • 30
    ml
    salt
  • 2
    cloves
    garlic, crushed
  • 3
    whole cloves
  • 3
    medium carrots, cut into matchsticks
  • 0.50
    Chinese cabbage, cut into thin strips
  • 1
    stalk
    celery, thinly sliced
  • 0.50
    red pepper, cut into strips
  • 3
    red chillis (such as red jalapeno), deseeded and sliced
 

Method

60
 
1. Bring vinegar, sugar, ginger, salt, garlic and cloves to a boil in a small saucepan. Stir until sugar has dissolved, then remove from heat and let cool, uncovered, for 30 minutes. Discard cloves.
2. Meanwhile, blanch carrots in salted boiling water for 30 seconds. Transfer with a large slotted spoon to a bowl of ice water (to stop the cooking process). Lift out carrots with slotted spoon and drain in a colander.
3. Blanch cabbage in the same pot of boiling water for 30 seconds, transfer to ice water and drain in colander.
4. Toss blanched vegetables together. Add celery and red pepper strips. Add pickling liquid and toss well. Spoon into a serving bowl and chill until needed.
5. Serve with green chillies.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.