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Pickled carrot & mooli

Pickled carrot & mooli

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • plus at least 1 hr pickling, no cook
  • Easy
  • Makes 1 jar

Slice these vegetables into matchsticks, then pickle for a delicious Chinese accompaniment to BBQ pork - perfect for filling bao buns

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal12
low infat0g
saturates0g
carbs3g
sugars2g
fibre0g
protein0g
salt0.8g
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Ingredients

  • ½ mooli (about 225g), peeled and cut into matchsticks
  • 1 carrot , cut into matchsticks
  • 3 tbsp rice vinegar
  • 3 tbsp caster sugar

Method

  • STEP 1

    Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.

  • STEP 2

    Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

Goes well with

Recipe from Good Food magazine, February 2015

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Overall rating

Rating: 4 out of 5.9 ratings
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