Homemade pickles Recipe
- 650-700g/1lb 8 oz Savoy cabbage
- 1 cucumber, unpeeled
- 2 medium carrots, peeled
- 1 medium daikon radish, peeled
- 1 bunch red radishes
- 45g/1½ oz sea salt
- 385g/13½ oz white sugar
- 1.5l/2 pints 13fl oz white vinegar
- 1 tsp chilli oil
- 60ml/2¼fl oz light soy sauce
- Slice cabbage in half lengthways, remove the core and cut into irregular pieces (about 5cm x 2.5cm/2in x 1in).
- Roughly pull pieces apart to separate the leaves.
- Slice cucumber and carrots in half lengthways, and then cut into batons (about 6cm x 1cm/2.5in x 0.5in).
- Slice daikon radish in half lengthways, and cut into pieces (roughly 3cm x 2cm/1in x 0.5in). Cut red radishes in half.
- Place prepared vegetables in a large bowl, sprinkle with salt, and mix well to combine. Cover bowl tightly with plastic wrap and refrigerate overnight.
- Combine sugar and vinegar in a heavy-based pot and stir over medium heat until sugar dissolves.
- Simmer, without stirring, until reduced and slightly syrupy (about 15 minutes). Set aside to cool.
- Next day, pour the cooled syrup over salted vegetables. Add chilli oil and soy sauce to taste, and mix thoroughly.
- Store in an airtight container in the refrigerator for three days to allow the flavours to develop before using. The pickles will keep, refrigerated, for several months.
