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Pickled cabbage with jalapeno and carrots

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

Ingredients 11
Servings 4
Time 15


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


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.


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