Sweet Pickled Salad


A fresh salad made from alugbati leaves, red bell pepper, sitaw and vinegar syrup as pickling solution. Actually this can be considered pickled vegetables but it is also a salad. One good thing about this salad is you can store it in the refrigerator and eat it anytime. This can also be served as a side dish for fried fish or meat.

 

How to Make Sweet Pickled Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Filipino
Serves: 2 servings
Ingredients
  • 1 bunch sitaw, cut into 2-inch pieces
  • 1 cup sliced red onions
  • 1 cup seeded and sliced red bell pepper
  • 1 bunch alugbati leaves
Vinegar Syrup ingredients:
  • 1½ cups water
  • 1½ teaspoons salt
  • 1 cup sugar
  • 1 teaspoon pepper
  • ⅓ cup vinegar
Instructions
Preparation:
  1. In an 8" x 8" heat-proof glass, layer the vegetables starting with sitaw at the bottom and ending with alugbati leaves on top.
To make the vinegar syrup and salad:
  1. Combine water, sugar and vinegar in a saucepan and boil over medium heat until sugar is dissolved.
  2. Add salt and pepper. Turn up the heat and cook syrup to a running boil.
  3. Remove from heat and immediately pour over the vegetables. Cover for 5 minutes.
  4. Uncover and cool to room temperature.
  5. Transfer pickled vegetables to a clean glass container and store in the refrigerator.

 

Sweet Pickled Salad