Pickled Mixed Vegetables.(Pak Dong.)
As with the pickled limes, this pickle is easy to make and will last if bottled properly.
Ingredients.
500g / 18oz of mixed, prepared raw vegetables, such as cauliflower, carrot, baby sweet corn shallots etc.
300 ml / 1/2 a pint of rice wine.
300 ml / 1/2 a pint of rice vinegar.
400 ml / 13 floz of water.
1 tablespoon of salt.
1 tablespoon of sugar.
Method.
1. Put the rice wine, rice vinegar and water together in a large pan and bring to simmering point.
2. Add the vegetables, salt and sugar. Turn off the heat.
3. When cooled, put the vegetables into suitable sterilized jars and cover with the vinegar water.make sure the jars have vinegar proof lids.
Leave for a month or two to mature, then use as required.
