Gibraltarian-style Pickled Vegetables

Ingredients

In this Gibraltarian adaptation, we replace some of the traditional Chinese ingredients with Gibraltarian ones. The pickling liquid is infused with local spices like paprika and cayenne pepper, giving the vegetables a spicy kick. Additionally, we incorporate Gibraltarian vegetables such as bell peppers and onions to enhance the flavors and textures. We alse have the original recipe for Pào cài, so you can check it out.

• 1 large carrot, julienned (200g) 1 large carrot, julienned (200g)
• 1 small daikon radish, julienned (150g) 1 small daikon radish, julienned (150g)
• 1 red bell pepper, thinly sliced (150g) 1 red bell pepper, thinly sliced (150g)
• 1 green bell pepper, thinly sliced (150g) 1 green bell pepper, thinly sliced (150g)
• 1 small onion, thinly sliced (100g) 1 small onion, thinly sliced (100g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 16g, 11g
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, combine the white vinegar, water, sugar, salt, paprika, and cayenne pepper. Bring the mixture to a boil, stirring until the sugar and salt are dissolved. Remove from heat and let it cool.
2. 2.
   In a large bowl, combine the julienned carrot, daikon radish, sliced bell peppers, sliced onion, and minced garlic.
3. 3.
   Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
4. 4.
   Once the vegetables are pickled to your liking, transfer them to a clean jar or airtight container. Store in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Carrot — Make sure to julienne the carrot into thin strips to ensure even pickling.
• Daikon radish — Julienne the daikon radish in the same size as the carrot for consistent texture.
• Bell peppers — Slice the bell peppers thinly to allow for quick pickling and a pleasant crunch.
• Onion — Slice the onion thinly to evenly distribute its flavor throughout the pickled vegetables.
• Garlic — Mince the garlic finely to infuse its flavor into the pickling liquid.

Tips & Tricks

• For a milder version, reduce the amount of cayenne pepper.
• Experiment with different vegetables like cucumber or cauliflower for variety.
• Add a few slices of fresh chili pepper for an extra kick.
• Serve the pickled vegetables as a topping for burgers or sandwiches.
• Use the leftover pickling liquid as a tangy dressing for salads.

Serving advice

Serve Gibraltarian-style Pickled Vegetables as a side dish alongside grilled meats, fish, or as a refreshing accompaniment to sandwiches and burgers. They also make a great addition to a mezze platter or antipasto spread.

Presentation advice

Arrange the vibrant pickled vegetables in a glass jar or a colorful serving dish to showcase their beautiful colors. Garnish with fresh herbs like cilantro or parsley for an added touch of freshness.