Homemade Cantonese Pickles Recipe

*photo by Brooke Lark

Enjoy this simple way of supporting your body's ability to detoxify.

Pickling Mixture

• ½ cup whole sugar (unrefined)
• ½ cup rice vinegar
• Pinch of salt
• 1-2 drops of hot pepper oil (optional)

Vegetable Options

• Young carrots, sliced diagonally
• Cauliflower florets, cut small
• Daikon radish, sliced diagonally
• Napa cabbage, chopped into bite-sized pieces
• Young ginger, cut into thin slices

Directions

Pour the pickling mixture over the cut vegetables to cover (make sure they remain submerged). If desired, you can first blanch vegetables by dropping them briefly into boiling water to which fresh turmeric has been added, and then placing them into cool water to stop the cooking. Allow ingredients to pickle overnight, or longer, in the refrigerator to develop their flavour.