As you read this post I am gallivanting somewhere across the North Carolina state probably eating some local BBQ dish or causing trouble am sure while I am away on my summer vacation. I want to send a big thank you to the wonderful Penny of Jeroxie @ addictive & consuming for preparing a wonderful guest post for me for your enjoyment. Penny is also the founder of a great new monthly cooking challenge I have been participating in, the International Incident Party. Check it out. Thank you Penny, I am honored you accepted my guest post request!
I am so envious that it is lovely summer weather in Canada while it is has been seriously cold in Melbourne. With so much outdoor activities, it is always good to have a quick and easy summer vegetable dish on hand. This simple pickled vegetable dish is really versatile and can be used as a side dish for BBQ, curries and many spicy dishes. The Vietnamese will usually julienne all the vegetables instead of cubing them and use it as a dipping sauce or a sauce for some of their dry noodle dishes.
- 180g of daikon, skinned and cubed
- 180g of carrots, skinned and cubed
- 120g of cucumber, deseeded and cubed
- 500ml of white vinegar
- 300g of raw (white) sugar
- Prepare all the vegetables. Set asiden
- This will keep in the refrigerator up to a week
Thanks Evelyne for asking me to guest post! I hope you enjoy this very simple recipe and please do pop over to Jeroxie to say Hi! 🙂