Cucumber and Pineapple Pickle 腌制黄瓜凤梨
Nothing matches homemade pickles! The wonderful balance of sweet, sour, salty, spicy and tangy in one bite... the burst of flavour in this Cucumber and Pineapple Pickle is just fantastic.
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Servings: 6 people
Ingredients
Ingredients:
- 1 cucumber, skinned, seeded and cut into long strips
- 1 Carrot, skinned and cut into long strips
- ½ pineapple, skinned, cut into small slices
- 1 red chilli, seeded and sliced thickly
- 3 bird's eye chillies, diced
- 1 onion, sliced thinly
Pickle Ingredients:
- ½ cup white vinegar
- ⅓ cup water, boiled and at room temperature
- ¾ cup sugar
- 1 tsp salt
First, peel cucumber, slice lengthwise, remove seeds and cut into 1 1/2 inch strips. Skin carrot and cut into long strips. Then, skin pineapple and cut into thin chunks. Cut onion in half and slice finely. Lastly, slice red chilli and bird eye's chillies.
Next, have ready all ingredients for the pickle solution: vinegar, water, sugar and salt.
Mix and stir till sugar and salt dissolves.
Place the cut vegetable and fruits into a big casserole. Pour in pickle solution and mix well. Cover and set aside in the refrigerator for an hour and it's ready to be served.
Best to serve this delightful pickle chilled with any rice or curry dish. So Enjoy!
Instructions
Enjoy!
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Notes
You can adjust the amount of sugar and vinegar according to taste.
Keep this pickled refrigerated in an airtight jar and it can be kept for a few weeks.
Drain off the fluid before serving chilled or at room temperature.
The pickled fluid can be used to pickle other fruits such as papayas, mangoes or even vegetables such as cabbage and ginger. The possibility is endless!