pickled vegetables

pickled veggies ..

1 large carrot
1 asian radish
1 cucumber (45cal)
3 shallots
3 garlic cloves
3 red chilli pepper
1 bell pepper (100cal)
1 cup rice vinegar
1 cup water
1 cup sugar
2 tsp salt
1 cinnamon stick
ginger


Boil vinegar, salt, water and sugar.
Remove from heat.
Seep carrots for 5 minutes.

Press garlic, cut shallots in half and smash, smash ginger as well.

Cut the carrot, radish, bell pepper into strips.
Scoop the seeds out from cucumber and slice.

Put one clove garlic, one shallot and one piece ginger into each container.
Break the cinnamon stick into 3 pieces and put one in each jar.
And one red chilli pepper in each jar.
Put the vegetables into the containers, including the carrot.
Pour the liquid in.


When cool, chill in fridge.
It should keep for about a month. If you eat the vegetables, you can add more to the same liquid.