Wednesday, March 30, 2011

Sweet and Sour veggies

I have never been a pickle lover.  I never even liked coleslaw, because of all the vinegar in it.  But as I have gotten older, my tastes have changed, and now I love homemade vinegar-based veggies (I still can't stand the canned ones).  The recipe below I have used for red cabbage, cucumbers, and carrots (not all at the same time).  It not only gives the veggies a delicious taste, but it makes them last forever in the refrigerator.   Though I sometimes eat these veggies just by themselves as a side dish, my favorite way to eat them is in a Korean beef pot (recipe coming soon) or heaped onto stir-fry.  The sweet flavor contrasts nicely with the salty stir-fry.

Sweet and Sour Veggies
1 Cup water
1 Cup sugar
1 Cup vinegar
1/2-1 teaspoon salt
Chopped or shredded cabbage, cucumbers, or carrots

Boil the water, sugar, vinegar and salt in a saucepan until everything is dissolved.  Let it cool.  Pack the veggies in a jar and pour the vinegar/sugar solution over the veggies.  Keep in the refrigerator.

Hint:if you are using cucumbers, slice them as spears and cut away most of the seeds. 


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