Pickled Vegetables Cantonese Style |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 long cucumber, about 1 pound, halved | 12 ounces young carrots, peeled | 4 or 5 sticks celery, about 8 ounces, trimmed |
| 2 level teaspoons salt | 4 level tablespoons sugar | 4 tablespoons rice or white wine vinegar |
| 1 | Remove and discard the seeds in the cucumber. Slice it diagonally into thickish pieces at about 1/3 inch intervals. |
| 2 | Roll-cut the carrots. |
| 3 | Slice the celery diagonally into pieces about the same size as the cucumber. |
| 4 | Put the vegetables into a large clean bowl. Sprinkle the salt over them, mix together and let stand at room temperature for 2-1/2 to 3 hours, during which time excess water will be drawn out. Drain the excess water out but leave slightly damp. |
| 5 | Return to a clean bowl. Add the sugar and vinegar, mix thoroughly and let stand for about 3 hours at room temperature, or overnight in the refrigerator. Serve chilled. |