Not much I can write about this except that I like this picture because it is so colourful and looks fresh. Wish I can chomp on some of the cucumber and raw papayas now.

I don’t know how to make pickles except what I heard from an old, old lady who taught her daughter how to preserve young ginger. I actually eavesdropped.

Points to remember :

The veges need to be blanch with hot boiling water or it will rot (probably hot water kill bacterias.) Then cool down with boiled, room temperature water.

Use rock sugar and white vinegar to preserve them.

But I don’t know to preserve for how many days or the portion of the vinegar and sugar to use. Cut green chillies can be pickled too.

The above is served as an appetiser at one of the Chinese restaurant I went to. Certainly brings on the appetite!

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.