These pickled vegetables make a lovely accompaniment to meals. Kathy Paterson adds them to her Asian burgers, stuffing them into her homemade steamed bao buns along with crispy chicken thighs, citron mayonnaise and a little chilli-spiked green cabbage. To prepare the cabbage, simply toss ¼ of a finely chopped green cabbage with ½ a finely chopped green chilli. Mix through a little of the red onion from the pickled vegetables and moisten with a little citron mayonnaise.
|250 ml||White wine vinegar (Main)|
|3 Tbsp||White sugar|
|1 piece||Fresh ginger, 1cm, peeled|
|1 pinch||Flaky sea salt|
|1||Lebanese cucumber, halved lengthwise and thinly sliced|
|1||Fennel bulb, very finely sliced|
|½ small||Red onions, very finely sliced|
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- Place the vinegar, sugar, chilli, ginger, star anise and salt in a saucepan. Bring up to the boil. Stir to dissolve the sugar, lower the heat and simmer for two minutes. Set aside to cool.
- Place the cucumber and fennel bulb in a small ceramic or glass bowl and the red onion in another and pour over the cooled pickling mixture. Cover and refrigerate for at least four hours.