When I went to Asia, my Cantonese teachers introduced me to whole new style of pickle making that was so easy, any cook can do it at home.
• Mix equal parts vinegar and sugar with a little bit of smashed ginger
• Add the vegetables and let them marinate a few hours
There you have it:
A TASTY CRISP PICKLE
Sometimes I heat up the mixture to dissolve the sugar and speed up the process a little, but this step can be omitted.
My Dad, who is an avid cook, makes his pickles with cucumber slices. He’s 88 and still cooking away so I tell people, if he can do it, anyone can.Stay tuned for these upcoming videos:
• My visit to Suzhou, the lovely city near Shanghai which is known as the Venice of China
• My favorite restaurant in China and some of its specialties (Hint: It’s in Beijing!)• More Vegetable Quick Bites• A personal tour of my favorite Dim Sum Restaurant in London• Great Tips on bargain Summer Wines with Howie Rubin, from Bauer Wines