Pickled carrot and mooli

Pickled carrot and mooli

By
From
Chinese Unchopped
Serves
4
Prep
20 mins
Cooking time
60 mins
Photographer
Martin Poole

No matter what type of pickle you’re making, bear in mind that the idea is to have an intense hit of sour, sweet and salty in every bite. The next tip is to use vegetables that have both a good bite and absorb flavour well – whether crunchy or fibrous. Here the carrot and mooli provide excellent texture as well as a great contrast in colour, and are guaranteed to look appetising on the side of any meal.

Ingredients

Quantity Ingredient
1/2 mooli
1 carrot

The pickling liquid

Quantity Ingredient
250ml warm water
3 tablespoons distilled vinegar or rice vinegar
3 tablespoons caster sugar
2 tablespoons salt

Method

  1. Peel the mooli and carrot and cut into fine matchsticks.
  2. Mix the pickle ingredients together in a large bowl until the sugar and salt have dissolved.
  3. Fill a clean, tight-lidded jar, bowl or lidded container with the carrot and mooli matchsticks and pour over the pickling mixture until the veg are fully covered and the container is full. Pop on the lid and leave to pickle for a minimum of 1 hour for immediate use, or up to 3 days for maximum flavour.

Swapsies:

  • If you can’t find mooli, switch it for 300g of any type of available radish.
Tags:
Chinese
School of Wok
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again