Category : Pickles, Chinese
Time Taken : 15-30 mins
Ingredients:
1 cup - white vinegar
25 - thick green chillies
salt to taste
Method
- Wash and wipe the chillies, then cut into very thin pieces slantwise.
- Put the chillies and salt in a clean bottle.
- Pour vinegar over top and set aside for 1 day. Store in cool,, dry place. This lasts for 1 week.
Category : Pickles, Mushroom Recipes
Time Taken : 15-30 mins
Ingredients:
1/4 cup - salt
4 cups - water
2 pounds - assorted wild mushrooms
1 tablespoon - toasted coriander
1/2 cup - chopped dill (optional)
1 cup - thickly sliced (take all the seed out) long red pepper. (these peppers are not too hot)
2 - fresh bay leaves
1 - tablespoon toasted mustard seed
Method
- Mix salt and water and pour it over mushroom.
- Cover it and let it sit in the refrigerator for 24 hrs.
- Remove mushrooms from the salt water, rinse and then lay them out on paper towels to dry.
- In a sauce pan, mix the vinegar with the remaining ingredients and bring to a boil.
- Place mushrooms in sterilized jar and cover with hot liquid.
- The mushrooms will be ready to eat in 1 week and will hold in cool place for upto 1 year.
- These are great for salads or as a garnish for meat dishes.
Category : Pickles, Cucumber, Chinese
Time Taken : 15-30 mins
Ingredients:
3 - medium cucumbers
1/2 cup - vinegar
1/4 tsp - ajinomotto
2 tbsps - each of soya sauce and sugar
1/2 tsp - dry ginger powder
Method
- Peel the cucumber and cut into paperthin slices lengthwise.
- Mix together all the above ingredients and set aside for half an hour. Chill before serving.
- These cucumbers last for 2 to 3 days if stored in the fridge or a cool, dry place.
