PICKLED VEGETABLES
We present here four recipes for pickled vegetables.
Pickled Cucumbers from Noreen Sousa via Yolanda Guterres)
3-4 cucumbers
1¼ cups sugar
1 cup white vinegar
2 red chilies (seeds removed)
Wash and cut cucumbers length-wise into four strips, removing seed part from centre. Cut into fan shapes or diagonal slices. Boil over medium heat the vinegar, sugar and chillies. Cool just slightly, and pour over cucumbers. Serve chilled.
Note: Prepare one day ahead of time so that the taste penetrates.
Pickleld Turnips/Carrots from Noreen Sousa via Yolanda Guterres)
2 medium sized Daikon (white turnips)
1 carrot
1¼ cups sugar
1 cup white vinegar
2 red chillies (seeds removed)
Wash and peel turnips and carrot. Shred fairly fine. Put in colander to drain off excess liquid from turnips.
Boil over medium heat the vinegar, sugar and chili. Cool just slightly, and pour over grated carrots and turnips. Serve chilled.
Note: Prepare one day ahead of time so that the taste penetrates.
Picles de Pimento com Recheio (pickled stuffed peppers) from Sedaliza Luiz.
We have not yet tested this recipe. It is recorded here to allow experimentation and verification.
2 carrots
1 small daikon (Chinese white radish)
8 small green peppers (capsicums)
½ tsp saccharine
17 US fl oz | 500ml vinegar
1 cup sugar
Slice the carrots and daikon very thinly and sprinkle with a little salt. Let them stand for a while and then in a colander drain away fluids that exude.
Remove the head, core and seeds of the green peppers and stuff with the carrots and daikon.
Boil vinegar with sugar and a little saccharine and remove from the fire. When lukewarm, pour over the peppers to cover them completely.
After 2 or 3 days, cut in half and serve.
Rabone Antone (Pickled daikon) from Hermínia Figueiredo
We have not yet tested this recipe. It is recorded here to allow experimentation and verification.
Daikon (Chinese white radish)
Cut off the white radish stalks, leaving about 1 inch. Wash thoroughly and leave it to dry in the sun for a day. Rub each one thickly with salt, put in a large bowl, add enough cold filtered water just enough to cover for 2 days, after which will be ready to serve.
Some red chills can be added.
Lap-Choi from Hermínia Figueiredo
We have not yet tested this recipe. It is recorded here to allow experimentation and verification.
mostarda verde (bitter Cantonese green vegetables)
vinegar
sugar
mustard
Wash mostarda verde thoroughly. Cut the lower stems in pieces, but do not use the leaves. Put these pieces into boiling water for about 30 seconds, bring out and drain well, and expose to the sun for a day.
Beat some mustard with a little vinegar and mix into the sugared vinegar, When this mixture is quite cold, bottle the mustarda verde, pour the vinegar in, seal tightly.
* No salt is given in the recipe. – Guilly