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Hakka Pickled Vegetables

Vegetables, also Vegetarian Foods

Hakka Pickled Vegetables
1 cucumber, cut into two-inch-long matchstick thin strips
1 carrot, peeled and cut into two-inch-long matchstick thin strips
1/2 medium-size white raddish, peeled and cut into two-inch-long matchstick thin strips
1/2 pound mustard green, cut into two-inch-long matchstick thin slivers
1/2 cup white rice or regular vinegar
1/3 cup sugar
1. Mix cucumber, carrot, radish, and mustard green strips. Pour six cups boiling water over them, drain well, and allow to come to room temperature.
2. Bring two quarts of water to the boil, add vinegar and sugar, and let cool to room temperature.
3. Mix the cooled vegetables with the cooled vinegar water, and set in a cool dark place overnight.
4. Remove the amount of vegetables needed, and serve or cook with them. The rest of the vegetables can remain another day or two. Another batch of cut vegetables with fresh boiled water poured over them, drained, and cooled can be added to the vinegar water when empty, then rested overnight, and then used.

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