Recipe: Canton Pickles 廣東泡菜/涼拌黃瓜
Canton Pickles 廣東泡菜/涼拌黃瓜 The top small container is one clove of garlic pickle. Ingredients/材料： Carrots 紅蘿蔔 300g Radishes/Daikons 白蘿蔔（Peeled/去皮淨重）600g English Cucumbers 小黃瓜 300g Salt/鹽 2Tsp/大匙 Cold Drinking Water/冷開水 Seasoning/調味料： Sugar/砂糖 200 ml White Vinegar/白醋 160 ml Cold Drinking Water/冷開水 240 ml Salt/鹽 1tsp/小匙 Method/做法： Rinse, peel and cut carrots, radishes into thick julienne and place them into a mesh strainer. Add 1-2 Tsp of salt and mix. Set aside to extract water for approximately 15 minutes. 紅蘿蔔與白蘿蔔切厚條，放入大濾網中，拌入鹽1-2大匙，靜置15分鐘。 Rinse and deseed the cucumbers with a spoon. Cut cucumbers into thick julienne and place them into a mesh strainer. Add 1-2 Tsp of salt and mix. Set aside to extract water for approximately 15 minutes. 小黃瓜切厚條，另外放入大濾網中，拌入鹽1-2大匙，靜置15分鐘。 Mix seasoning together in a container with pouring spout: 200ml of Sugar, 160ml of White Vinegar, 240ml of cold drinking water, and 1tsp of salt. Stir liquid until all sugar is disso