Chinese Pickled Vegetables Recipe

Posted by
Rate It!
Chinese Pickled Vegetables
Add your photo!
Count
Calories
Minutes

Ingredients:

  • cucumber deseeded
  • daicon radish
  • 1 bunch red raddish
  • 1/4 cup sea salt
  • 2 1/4 cups white sugar
  • 1/4 cup light soy
  • 1 tsp chilli oil

Directions:

  1. Cut 1/2 cabbage into strips cut deseeded cucumber into small chunks
  2. Cut carrot into strips daikon raddish into strips cut red raddish into small chunks about the size of a tsp same for cucumber really what ever vegetables you like
  3. Place vegetables in bowl sprinkle with salt cover place in fridge overnight
  4. Combine vinegar & sugar heat until sugar dissolves simmer uncovered
  5. Without stirring for 30 min should reduce to 1/3 slightly syrupy set aside to
  6. Cool in fridge overnight
  7. Wash vegies of excess salt place in air tight container pour syrup
  8. Over vegetables add remaning ingrediants
  9. Will be ready in 2 to 3 days will keep several months
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 120.49 Kcal (504 kJ)
Calories from fat 33.97 Kcal
% Daily Value*
Total Fat 3.77g 6%
Sodium 1888.49mg 79%
Potassium 2.65mg 0%
Total Carbs 18g 6%
Sugars 17.64g 71%
Calcium 7.1mg 1%
Amount Per 100 g
Calories 98.74 Kcal (413 kJ)
Calories from fat 27.84 Kcal
% Daily Value*
Total Fat 3.09g 6%
Sodium 1547.58mg 79%
Potassium 2.17mg 0%
Total Carbs 14.75g 6%
Sugars 14.46g 71%
Calcium 5.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top