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Chinese Pickles

Chinese Pickles

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This Chinese-style pickled vegetables is the perfect appetizer dish to complement any Chinese meal, and so unbelievably easy to make! Recently, we have been eating really simple at home on weekdays nights with only one Chinese soup of the day and rice.

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With no sumptuous side dishes, these humble pickled vegetables totally perk things up at the dinner table! The sour and sweet flavour makes it an excellent appetite booster. I learnt the tip about marinating and ‘sweating’ the cucumber for extra crunchiness from Little Corner of Mine (check out her delicious Pickled Radish, Cucumber and Carrot Recipe). My mix of ingredients is similar to our local acar – with cucumbers, shallots, pineapples and chilli padi.

Chinese Pickles

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17 Responses to “Chinese Pickles”

  1. Wizzy — October 16, 2012 @ 11:23 pm

    These look wonderful. Perfect for sandwiches as well.


  2. If you put one in the mail it would greatly be appreciated. They look so good and fresh…nice colors…


  3. B — October 17, 2012 @ 2:56 pm

    This is crunchy and addictive! Can’t stop eating it.


  4. tigerfish — October 17, 2012 @ 3:44 pm

    Reminded me of achar but the non-spicy version. Reminded me of Chinese pickles in Chinese restaurants but this is definitely luxe version. :)


  5. Little Corner of Mine — October 17, 2012 @ 10:31 pm

    Yes, this really is a great appetizer and yours is so colorful! And thank you for the mention. :)


  6. MaryMoh — October 18, 2012 @ 2:28 am

    Wow….your pickled vegetables look so colourful, healthy and delicious. They would be so good with roast.


  7. Saeran — October 18, 2012 @ 6:53 pm

    Nice one! Would you know how long can the pickles be kept?


    • wiffy replied: — October 19th, 2012 @ 2:16 pm

      Hi, it is mentioned in the recipe summary (before the list of ingredients) – Keeps refrigerated for about a week.


      • Saeran replied: — October 19th, 2012 @ 11:10 pm

        Thanks wiffy! Had missed that info!

  8. blustery — October 21, 2012 @ 12:19 am

    where do you get your jars from? are they available from phoon huat?

    thank u!