Recipe: Filipino Style Pickled Vegetables
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Ingredients
- 3 Ounces, Julienned Jumbo Carrots (Item Number: 592293)
- 3 Ounces, Julienned Daikon Radish (Item Number: 255606)
- 2 Ounces, Julienned Markon Red Peppers (Item Number: 560715)
- 2 Ounces, Sliced Spanish Onion (Item Number: 570109)
- 2 Ounces, Sliced Jalapeno Pepper (Item Number: 303186)
- 1 Ounce, Julienned Fresh Ginger (Item Number: 552321)
- 24 Ounces Tap Water
- 12 Ounces Gordon Choice Apple Cider Vinegar (Item Number: 430795)
- 1.5 Ounces Gordon Choice Granulated Sugar (Item Number: 425311)
- 3/4 Ounce Kosher Salt (Item Number: 424307)
Recipe Preparation
- Julienne the daikon radish with a mandoline, followed by the carrots and reserve in a stainless steel bowl.
- Julienne the red peppers with a chef’s knife, followed by the ginger and add to the stainless steel bowl.
- Slice the onions on the madoniline 1/16″ followed by the jalapenos and add to the bowl.
- Remove the stem end of the jalapeno and mandoline them to 1/16″ and reserve.
- In a separate mixing bowl or in a cambro container, mix together the water, vinegar, sugar & salt together until the salt and sugar have completely dissolved.
- Add the vegetables to a container that will just fit the contents of this recipe to ensure they will be submerged in the brine.
- Pour the brine over the vegetables and allow them to pickle under refrigeration for at least 24 hours prior to use.
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