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Recipe: Pickled Appetizers

Often served as an appetiser along with prawn crackers, these pickled vegetables are quick and easy to prepare. Traditionally made with Chinese turnip (mooli), this can be left out if unavailable. In fact, I have used English turnips and have found them to be a good substitute. Rice vinegar is the best vinegar to use but any clear white vinegar will work just as well. This dish is best prepared the day before eating.


100g Chinese turnip (optional)
2 medium sized carrots (cut into 2-3cm batons)
1/2 cucumber (deseeded and cut into 2-3cm batons)
1/2 tsp salt
1 tsp sugar
100 ml clear rice or white vinegar
1 inch fresh ginger (sliced)

Cooking Method

To Share

Peel and cut the turnip and carrots into small batons.

Cut the cucumber into 2-3cm lengths and then lengthways into quarters. Cut away the seeds and then divide each quarter into halves or thirds again.

Mix all the vegetables together in a glass dish together with the salt and allow to soak.

After approximately 45 minutes, drain the vegetables and pat dry with kitchen paper.

Add the sliced ginger, sugar and vinegar to the bowl and allow the vegetables to marinate for a minimum of 8 hours in the refrigerator.

Drain before serving.