Wednesday, March 23, 2011

cucumber and carrot pickles

source 'better homes and garden magazine' august 2008.

4 lebanese cucumbers
4 carrots peeled
1 cup rice wine vinegar
1 cup sugar
8cm piece of ginger, shredded
4 star-anise

1. cut cucumbers and carrots into 1cm x 8cm strips and put in a sterilised jar.
2. put vinegar and sugar in a medium heavy based pan and stir over a low heat until the sugar dissolves. add ginger and star-anise and simmer for 3-4 minutes or until slightly thickened. pour vinegar mixture over prepared cucumber and carrot. seal the jar and stand for an hour before serving. store for up to two weeks in the fridge.

...serve with any chinese meal or plain boiled rice
...toss through salad leaves or put on side of curries and spicy foods.
...great with tasty cheddar cheese pickles with a drizzle of sesame oil and sesame seeds just before serving

i have plans for this for our weekly stir-frys. :)

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