Rice Wine Vinegar

Directions

Japanese Pickled Vegetables (serves 8):
1. Wash & remove the seeds of 1-2 pc cucumber. Peel 1-2 pc carrot & 1-2 pc celery. Cut all into batons.
2. Combine 2 & 1/2 cups water with 1 tbsp salt in a mixing bowl. Soak the vegetables in it for 2 hours.
3. Boil 200mL Obento Rice wine vinegar, 200mL water, 1 tbsp salt and 2 tbsp sugar in a pot to make pickling juice.
4. Drain and pat dry vegetable batons. Place the vegetables in a glass container with 5 pcs of chillies (optional). Fill the jars with pickling juice and seal.
5. Once cool, store in the refrigerator for at least 1 night before serving. The pickle should be fresh for up to 1 week.