PicklesRecipe

Cut carrot, cucumber, turnip into strips or other fancy shapes. Rub carrot, cucumber and turnip with salt. Rinse with water and allow to dry thoroughly. Bring Lee Kum Kee White Vinegar, water, sugar, salt, red chili and ginger to the boil. Cook on low heat until sugar dissolved. Allow to cool. Soak vegetables in seasoned vinegar for at least 4 hours in refrigerator. Drain and take out pickles before serving. Serve cold.