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Before you jump to Sweet pickled vegetables Japanese style recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.
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The kitchen alone provides you with many small means by which energy and money can be saved. Environmentally friendly living just isn’t that hard. A lot of it truly is basically utilizing common sense.
We hope you got benefit from reading it, now let’s go back to sweet pickled vegetables japanese style recipe. To cook sweet pickled vegetables japanese style you need 13 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Sweet pickled vegetables Japanese style:
- You need 5 Cucumber
- Provide 100 g Carrots
- Provide 200 g Bell pepper
- You need 300 g Daikon radish
- Use 30 g Ginger
- Prepare 2 Chili pepper
- Get (seasoned)
- Take 500 cc Water
- You need 50 g Salt
- Use (Pickling sauce)
- Provide 1 L Water
- Get 500 g Sugar
- Take 200 cc Vinegar
Steps to make Sweet pickled vegetables Japanese style:
- Cut vegetables with bite size pieces. Peel and shred ginger, take seeds out and slice round chili pepper
- Place all the vegetables except ginger and chili pepper in a bowl with seasoned liquid to take out extra liquid from vegetables, 2 hours later drain them in a strainer, wash them lightly under running water to take out an extra salt and drain again
- Boil 1L of water and 500g sugar (2:1 ratio) in a pot, let it cool and add vinegar, this is a sauce for pickles
- Mix well drained vegetables, ginger and chili pepper and pour pickling sauce, leave it in a fridge. It can be eaten from next day to 5 days
- If tomatoes are used, prick them so they can be picked well. I made capellini with left over pickles and it was delicious.
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