Asian Pickles

This Asian pickles is so delicious and so easy to make. You can eat it as side dish, eat with meat, make salad, or put in Vietnamese sub.

Asian Pickles

2 cups lukewarm water

3 cloves garlic, chopped into small chunks

2 tsp salt

2 tbsp sugar

2 tbsp vinegar

1 lb daikon, peeled and cut into thick matchsticks

1 large carrot, peeled and cut into thick matchsticks

½ cucumber, cut into thick matchsticks

1 cup cabbage, chopped

1. In a jar or container, add carrot and daikon first, follow by cucumber and cabbage.

2. To make the brine, in a bowl, combine lukewarm water, garlic, salt, sugar and vinegar. Stir to dissolve the sugar and salt.

3. Pour over the vegetables in the jar.

4. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. For best result, leave the jar of pickle outside over night.

5. Put it in the fridge the next day. The pickle should last in the fridge up to 2 weeks.

To see step by step picture or for more recipe, please check out:

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