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Description: True to form, Cantonese pickled vegetables are sweet and sour rather than spicy, and their unique taste is achieved by a harmonious and subtle blending of salt, sugar and vinegar.
Servings: 10 servings
Ingredients for Pickled Vegetables Cantonese Style
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 1 long cucumber, about 450g, halved
350g young carrots peeled
4-5 sticks celery, about 225g, trimmed
2 tsp salt
4 tbsp sugar
4 tbsp rice or white wine vinegar
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Directions for Pickled Vegetables Cantonese Style
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1. Discard the seedy pulp from the cucumber. Slice diagonally into thickish pieces at about 7mm intervals. 2. Roll-cut the carrots. Hold one end of the carrot firmly, then make a diagonal cut. 3. Diagonally slice the celery into pieces about the same size as the cucumber. 4. Put the vegetables into a large clean bowl. Sprinkle over the salt, mix together and leave to stand at room temperature for
2½-3 hours during which time excess water will be drawn out. Drain thoroughly or squeeze out excess water but leave damp. 5. Return to a clean bowl. Add the sugar and vinegar, mix thoroughly and leave for about 3 hours at room temperature
or overnight in the refrigerator. Serve chilled.
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Comments for Pickled Vegetables Cantonese Style
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