I researched the net for the how-tos and tweeked this recipe from allrecipes.com :
1 kilo cucumbers, sliced 1/4" diameter, 2" long
1 kilo carrots, sliced 1/4" diameter, 2" long
1 kilo white raddish, sliced 1/4" diameter, 2" long (alternately, you can also use turnip or singkamas)
1/2 kilo bitter gourd or Ampalaya, sliced 1/4" diameter, 2" long
1/4 kilo shallots, peeled
10 cloves garlic, halved and pounded
1 cup rock salt
3 cups white vinegar
3 cups white sugar
1/2 teaspoon whole cloves
1/2 teaspoon peppercorns
Glass bottle and metal covers for container
1. In a large bowl, mix together cucumbers, carrots, raddish, ampalaya, onions, shallots, garlic and salt. Let stand in the refrigerator overnight.
2. Sterilize bottles and covers. Boil water in a large pot and place glass bottles. Leave for 5 mins and remove from water. Put metal covers in the water and leave for another 5 mins. Remove from heat and let all dry.
3. In a large saucepan, mix the vinegar, white sugar, whole cloves and peppercorns. Bring to a boil. Make sure the sugar is melted.
4. Drain liquid from the vegetable mixture and wash with water. (I found the pickles less salty by washing it.) 5. Stir the vegetable mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
6. Transfer to sterile containers. Seal and chill in the refrigerator until serving.
After 1 day we tested the pickles already. It was crunchy, however, because initially I used cidar vinegar both my mom and darleng fround the taste overpowering. I think white vinegar will provide milder taste. This pickles are best paired with pork or chicken barbeque or grilled fish. Enjoy!
1. In a large bowl, mix together cucumbers, carrots, raddish, ampalaya, onions, shallots, garlic and salt. Let stand in the refrigerator overnight.2. Sterilize bottles and covers. Boil water in a large pot and place glass bottles. Leave for 5 mins and remove from water. Put metal covers in the water and leave for another 5 mins. Remove from heat and let all dry.
3. In a large saucepan, mix the vinegar, white sugar, whole cloves and peppercorns. Bring to a boil. Make sure the sugar is melted.
4. Drain liquid from the vegetable mixture and wash with water. (I found the pickles less salty by washing it.) 5. Stir the vegetable mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
6. Transfer to sterile containers. Seal and chill in the refrigerator until serving.
After 1 day we tested the pickles already. It was crunchy, however, because initially I used cidar vinegar both my mom and darleng fround the taste overpowering. I think white vinegar will provide milder taste. This pickles are best paired with pork or chicken barbeque or grilled fish. Enjoy!
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