Cantonese Pickles
appetizers, chinese, pickles, vegetables
2 cucumbers, unpeeled
2 carrots, peeled
1 green bell pepper
1 red bell pepper
2 medium radishes, peeled
1 cup water
1 cup vinegar
1 cup sugar
1 teaspoon salt
Cut the cucumber and carrots lengthwise, then to 2.5 cm (1 inch) slices. Cut the peppers and radish to 2.5 cm (1 inch) squares. Put the vegetables in a sterilized jar. Stir the water, vinegar, sugar and salt until the sugar has dissolved. Pour over the vegetables. Refrigerate for 2-3 days before serving.
Source: The Kosher Chinese Gourmet, by Israel Aharoni. Translated and modified by Gabi Shahar.
Yield: 1 large jar