PICKLE SALADS

Cucumbers are another vegetable that I didn’t like much until I grew my own.

These are salads that are delicious, keep well and can be served with just about anything.

Almost anything can go into a pickle salad

Almost anything can go into a pickle salad

Oriental Pickle Salad

Pickling liquid

Mix together, boil 1 minute and cool:

  • 6 tbs rice wine vinegar,
  • 6 tbs caster sugar,
  • 6 tbs water,
  • salt,

The vegetables

Thinly slice and mix together:
  • 2 medium long cucumber, cut lengthwise and scoop out the seeds, slice, sprinkle with salt and leave to drain for 1/2 hour, rinse and squeeze out excess juice
  • 1 carrot,
  • 2 bok choy,
  • 1/2 red onion,
  • 1 tsp ginger,
  • add 2 tbs chopped coriander


Pour cooled syrup over.
Let stand for a few hours before serving.
Can be stored in sterilised jars for a week or so.

Hot and Spicy Pickled Salad

 Pickling liquid

  • 6 peppercorns
  • 6 coriander seeds (slightly crushed)
  • 1tsp mustard seeds
  • 1 bay leaf
  • 1/4 cup┬ácaster sugar,
  • 1/4 cup water,
  • 1/2 cup red wine vinegar
  • salt

Mix together, boil 1 minute and leave to let the flavours blend and the mix to cool.

The vegetables

  • 2 medium long cucumber, cut lengthwise and scoop out the seeds, slice thinly,
  • 1 carrot, sliced thinly
  • 1/2 red onion, sliced thinly
  • 1 capsicum sliced thinly,
  • 1 or 2 finely sliced chilli

Make a brine using 1/4 cup salt and 2 cups water. Add carrot, onion and cucumber, mixing together. Leave to stand for 1/2 hour. Drain and squeeze out liquid.

Pour cooled syrup over vegetables,
Let stand for a few hours before serving, stirring frequently.
Can be stored in the fridge for a week or so.

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