Pickled Vegetables 625ml rice vinegar 440g sugar 2 Lebanese cucumber 1 carrot 1 small daikon 1 celery stalk 1/2 lemon, cut into thin wedges In a saucepan, combine the rice vinegar, sugar and 1 tablespoon slat, stir well and bring to the boil. Remove from the heat and set aside to cook. Cut the cucumbers in half lengthways and scrape out the seeds with a spoon. Cut the cucumber, carrot, daikon and celery into 5cm x 5mm batons. Combine the lemon wedges with the vegetables and place in a 1 litre container. Pour the cooled pickling liquid over the vegetable to submerge them. Cover with a lid, place in the fried and allow to pickle for 3 days before use. Store any leftover pickled vegetables in the fridge for up to one week. Dipping Fish Sauce 3 tablespoons fish sauce 3 tablespoons rice vinegar 2 tablespoons sugar 2 garlic cloves, chopped 1 bird's eye chilli, thinly sliced 2 tablespoons lime juice Combine the fish sauce, rice vinegar, sugar and 125 ml (4 fl oz/1/2 cup) of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. Store, tightly sealed in a jar in the fridge, for up to 5 days. Makes about 250 ml (9 fl oz/1 cup) |
