Vegetables
- 1 shallot sliced
- 1 carrot julienned or grated
- 1 chayote squash julienned or grated
- 1 knob ginger julienned or grated
- 2 bell peppers red and green, julienned or grated
Pickling solution
- 4 cups white cane vinegar
- 2 cups sugar
- 4 tsp salt
Combine vegetables in a large bowl. Combine in a large bowl. Add 2 tsp salt and let it sit for 30 min to remove excess water. Strain or use a cheesecloth.
Heat a saucepan to medium heat. Combine white vinegar, sugar, and 2 tsp salt. Stir until dissolved.
Fill mason jars with vegetables, then top off with the pickling solution.
Close tightly and let them sit in the refrigerator for at least 1 week before serving.
Serve with your favorite meats, vegetables, or eggs!
- In the long term, it will last up to 1 month if properly stored.
- Consider labeling the jar with the expiration date, and using a clean spoon to scoop it out and serve in a small bowl instead of eating straight out the jar.
- Don't be scared to try out your own combination! Use your favorite vegetables or ingredients such as: thai chili peppers, pineapple, bamboo shoots, raisins, palm hearts, cucumber, red onions
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