Cantonese Sweet and Sour Pickle

Secrets From Asia

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:


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

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  1. [...] is a transcription for “Quick Bites: Sweet and Sour Pickle“, dated June 17, [...]

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