Pickled Vegetables Chinese style – By VahChef VahRehVah.com

hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com. You know lot of times
when we go to a Chinese restaurant while we order and wait for the food the waiter comes and gives us some nice pickled vegetables in which you’ll see cucumber, carrot, radish and small little onions and they don’t give you too much because
you eat them and they’re so delicious but you will want more but sometimes you feel a little bit shy to ask for more of these pickled vegetables dear friends
I’m going to show you this great accompaniment this you can eat with any
of the Chinese preparation so dear friends let’s go ahead and learn how to
make these pickled vegetables; to make this first you need to cut the
cucumbers you know lot of time people will leave the seeds on but I have
removed them and you can also keep the skin on but just to make it look good i
peel them and remove the seeds of here we got some shallots that have been
peeled just put in some shallots and some batons of carrot you can also add
the thick part of this cabbage leaf into this and it also tastes really good and in this all you need to do is
sprinkle in some salt we’ll just toss them you know after around 15 minutes you will see that these cucumbers ooze out little bit of moisture out you can also add onions in this just cut them into small pieces and
add to this only in some restaurants I have seen them that they nicely slice
chilis whether you can add red or green and then add to this, this will not only
give color it also make it little bit hot and make it very tasty especially
for our Indian taste, after 15 minutes so now we’re going to add some sugar, 1 or 2 teaspoon of sugar and now add rice vinegar if you do not have rice vinegar
you can also add regular vinegar but rice vinegar makes it even more tastier
just add enough amount of rice vinegar to cover these vegetables but if you are
adding vinegar and if it is strong what you can do is you can dilute with little water; this awesome pickle is
all ready just keep it for one hour and then you can enjoy this awesome pickled
cucumbers with carrot and onion, you can leave it in the refrigerator and
enjoy it for a week usually whenever I plan and make some people i think i can
keep it for a week but i bet you i just keep going to the refrigerator and
finish it the same day; there are no hard and fast rules on this pickling you can
also use celery and also you know when i’m serving these picking i love to add
some roasted sesame seeds on top that makes this pickle even more tastier with the carrots and radish you may need to wait for one hour but cucumber 5 – 10
minutes is just enough; nice crunchy with a piece of chili wow it shakes my Indianess, dear friends i hope you enjoyed this recipe make it right now and enjoyed in 15
minutes but never to forget vahrehvah is all about inspiring others to cook so
please post your recipes and cooking tips so others can benefit from your
great cooking thank you

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Reader Comments

  1. Bil Malik

    In Mauritus we do same with chinese guava or even not too ripe normal guava/ n mango can add tamarin or other fruits. Then we leave it outside in the sun all day. In the afternoon we all say around the big bowl n enjoy. Or my all days. In Uk u can hardly see the sun :-(( Thanks

  2. kokoro nagomu

    wonderful! i was wondering about fermented foods… i know dosa batter is normally fermented but do you ferment vegetables or fruits in india? i have fermented cauliflower, cabbage, beets, carrots and other vegetables but i would love to see how it's done in india. thank you!

  3. Eric Scott

    Is this really Chinese? I've only had pickles like this at Vietnamese restaurants. Also "Shakes my Indianness"? You crack me up, Vah Chef.

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