Ensaladang Pinoy

 

Ingredients

• 1/3 cup white vinegar (I will be using ACV)

• 1/4 to 1/3 cup sugar ( I will be using Raw honey)

• 1 teaspoon fish sauce

• 2 medium cucumbers, thinly sliced

• 1 to 2 red bell peppers, cut into strips

• 1 to 2 red onions, thinly sliced

• 4 cloves garlic, crushed

• 1 (1/2-inch piece) ginger, peeled and thinly sliced

• 3 stalks lemongrass, white part only, lightly pounded

• 2 finger chiles, sliced            

• Steps to Make It

• 1. Make the pickling solution. Pour the vinegar into a small saucepan. Add an equal amount of water. Stir in the sugar. Boil until the sugar dissolves. Cool. Stir in the fish sauce.

  2. Stuff the rest of the ingredients in a jar with a screw-type cap. Pour in the cooled pickling solution, making sure that every piece of vegetable is completely submerged. Screw in the cap and keep in the fridge until needed. Note that it is best to let the vegetables soak in the liquid for at least 24 hours before use. 

  3. Serve the vegetables with some of the liquid or drain them, it is entirely up to you. If you want to add lettuce leaves, toss them in just before serving.

  Tips

  The vegetables will keep in the fridge for a couple of days. I have done several experiments and, beyond a week, the cucumbers start to lose their texture. The onions and bell peppers, however, benefit even more from prolonged soaking. 

  If you want to add tomatoes to your mix, scrape off the seeds and soft centers, and discard before stuffing into the jar with the rest of the vegetables. Use within two days.

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