Tak loves pickled cauliflower and carrot, it is so much cheaper making them at home. Made these for the second time with the same recipe and added daikon this time. The recipe calls for simple ingredients but produces crispy pickles. The pickles can be kept in the fridge for up to 3 months but I don't think mine will last that long! Tak eats it almost everyday.
1kg vegetable of your choice, chopped or sliced thinly
3-4 bird-eye chili (optional)
2 cup water
2 cup distilled vinegar
1 tbsp coarse salt
½ cup sugar
- In a large bowl, bring together water, vinegar, salt and sugar. Stir until sugar and salt are dissolved.
- Place vegetables in a separate bowl or container, pour in vinegar mixture just to cover the vegetables or almost cover the vegetable. Cover with plastic wrap or put the lid on and keep in the fridge for 24 hours. It is now ready to serve.
- Transfer the pickles into smaller container if desire.