These pickled vegetables make a lovely accompaniment to meals. Kathy Paterson adds them to her Asian burgers, stuffing them into her homemade steamed bao buns along with crispy chicken thighs, citron mayonnaise and a little chilli-spiked green cabbage. To prepare the cabbage, simply toss ¼ of a finely chopped green cabbage with ½ a finely chopped green chilli. Mix through a little of the red onion from the pickled vegetables and moisten with a little citron mayonnaise.
Ingredients
| 250 ml | White wine vinegar (Main) |
| 3 Tbsp | White sugar |
| 1 | Dried chilli |
| 1 piece | Fresh ginger, 1cm, peeled |
| 1 | Star anise |
| 1 pinch | Flaky sea salt |
| 1 | Lebanese cucumber, halved lengthwise and thinly sliced |
| 1 | Fennel bulb, very finely sliced |
| ½ small | Red onions, very finely sliced |
Directions
- Place the vinegar, sugar, chilli, ginger, star anise and salt in a saucepan. Bring up to the boil. Stir to dissolve the sugar, lower the heat and simmer for two minutes. Set aside to cool.
- Place the cucumber and fennel bulb in a small ceramic or glass bowl and the red onion in another and pour over the cooled pickling mixture. Cover and refrigerate for at least four hours.
