Vegetable Pickles


15 strands of curly lettuce
200 g of cabbage leaves sliced thinly
50 g of bean sprouts
350 g of pineapple cut into 2x2 cm
250 g of carrot juliennes
200 g of jicama juliennes
200 g of small cucumber sliced thinly
1 peeled hard-boiled egg sliced into ½ cm
1 boiled, peeled medium potato sliced into ½ cm
Prawn crackers
200 g of roasted peanuts crushed separately


4 large, red chilies
10 dried shrimps soaked for 10 minutes, drained
5 tbsp of rice vinegar
1 tsp of roasted shrimp paste
100 g of sugar
200 ml of boiled water

How to make:

Mix peanuts with the mashed spices. Stir well and taste.
Arrange vegetables on a serving plate. When will be eaten, pour the peanut spices.
Give a boiled egg and prawn crackers.

For 10 servings.

Nutrition facts per serving:

Calorie: 218 kcal
Protein: 8.5 g
Fat: 10.1 g
Carbohydrate: 29 g
Cholesterol: 27.5 mg
Fiber: 2.3 g

You may also like:

The Canning Collection
Canning Guide for Beginners
Canning Pickles, Step by Step
Pickle It!
The Joy of Pickling