Sweet-and-Sour Pickles
- Vegetable recipes
- Vegan
- Gluten free
- Lactose free
Ingredients
- 1-1/2 lbs (750 g) pickling cucumber
- 4 carrots
- 4-inch/10 cm piece daikon radish (6 oz/175 g)
- 2 fresh or dried hot peppers
- 8 garlic cloves, smashed
- 2 tbsp (30 mL) mustard seeds
- 2 tsp (10 mL) coriander seed
- 1 tsp (5 mL) black peppercorns
- 8 whole cloves
- 1-1/2 cups (375 mL) cider vinegar
- 1-3/4 cups (425 mL) granulated sugar
- 8 tsp (40 mL) salt
Preparation
Quarter cucumbers lengthwise. Peel carrots and halve crosswise; quarter lengthwise. Peel daikon; cut lengthwise into 1/2-inch (1 cm) square batons. Slit hot peppers lengthwise. Pack two 4-cup (1 L) jars with cucumbers, carrots and daikon; add 1 hot pepper and 4 cloves garlic to each jar.
In saucepan, toast mustard and coriander seeds, peppercorns and cloves over medium heat until fragrant and mustard seeds begin to pop, 2 to 3 minutes. Add vinegar and 1 cup (250 mL) water. Bring to boil; add sugar and salt, stirring until dissolved.
Bring to boil; reduce heat and simmer for 5 minutes. Pour enough into jars to cover vegetables. (If necessary, top up with boiling mixture of 1 part vinegar to 2 parts water.) Let cool; cover and refrigerate for at least 3 days or refrigerate for up to 4 weeks.
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