Tiff from Free to Feed has shared his Pickle Salad recipe. It serves as a refreshing side for many classic Malaysian dishes and keeps in the fridge for up to a month.
Ingredients:
500ml Water
225g Caster Sugar
500ml Rice Wine Vinegar
2 Cinnamon Stick
5 Star Anise
1/2 Long Red Chilli, finely sliced with seeds removed
420g Daikon, julienned
200g Carrots, julienned
1/2 Pineapple, peeled, quartered with core removed, cut into small pieces
Method:
Dry toast the star anise and cinnamon in a small pan until fragrant, then remove from heat.
Place water into a small saucepan, add rice vinegar, sugar, star anise and cinnamon. Stir to dissolve and bring to a boil and then turn off immediately.
Put daikon, carrot, pineapple and a handful of chilli in to a bowl.
Pour over the pickling liquid and let it marinate in the fridge for at least a few hours before serving or better still, let it sit overnight.
