Vegetable Oil Pickle
….This vegetable oil pickle tastes sweet and sour with a light pickle flavor without fermenting. It’s wonderfully refreshing and the vegetables are crispy and crunchy, with the red pepper making it naturally, mildly spicy. Today, I’m going to show you how to make this dish. This recipe has a small tip… A little oil will help soften the vegetables in the pickle. It’s easy to make so if you do it once you’ll probably be able to make it again. Keep it in the fridge for 2 to 3 weeks. When it runs out, make some more. Also it makes a perfect side dish. This recipe from my mother. Love it when they get crunchy.
Time: 20 minutes plus 30 minutes for salting vegetables
Ingredients:
- 1 cucumber, cut into strips about 2 inches long, 1 inch wide, and 1/3 inch thick
- 150 g radish, cut into same size as cucumber
- 200 g cabbage, cut into same size as cucumber
- 2 stems celery, peeled and cut into same size as cucumber
- 2 cup water
- 2 Ts sea salt
- 2 Ts avocado oil
- 10 g ginger, sliced
- 3–4 dried red pepper, cut into 1/2 inch
- 4 Ts sugar
- 6 Ts vinegar
Cooking Instructions:
- Put the water and sea salt into a bowl to melt.
2. Put the vegetables into a tray and pour the salt water onto the vegetables for 30 minutes.
3. After 30 minutes, sift the vegetables with a strainer.
4. Heat a pan with medium high heat and add the avocado oil, ginger, and dried red pepper to stir fry them for 1 minute.
5. Add the vinegar and sugar into the pan to stir them until the sugar is melted.
6. Add the salted vegetables into the pan to stir them 30 seconds quickly.
7. Turn off the heat and place the vegetables into a glass jar. Eat this after storing in the refrigerator for 1 day.
8. After 1 day, serve it as a side dish.
You can also view this recipe on instagram.
