Serving this dish of pickled vegetables requires some planning ahead, but it rewards by refreshing the tongue with zesty, mildly spicy cucumber slices.
Ingredients:
- 250 ml (8 fl oz / 1 cup) water
- 250 g (9 oz) sugar
- 250 ml (8 fl oz / 1 cup) rice vinegar or white vinegar
- 55 g (2 oz) ginger, peeled and sliced
- 1 stalk lemongrass or more to taste, bruised and tied into a knot
- A pinch of salt
- 3 cucumbers, medium, halved lengthways, cored and sliced
- 10 shallots, peeled and quartered
- 10 bird’s eye chilies
Method:
Combine water, sugar, vinegar, ginger, lemongrass and salt in a saucepan. Bring to the boil and simmer for 1 minute. Remove from heat and leave to cool thoroughly.
Combine remaining ingredients and mix well with cooled dressing.
Refrigerate for 24 hours before serving at room temperature.
Summary
Recipe Name
Balinese Pickled Vegetables Recipe
Published On
Average Rating
Based on 3 Review(s)