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

Manny

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Salad

Cuisine Filipino

Servings 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:

• 1 1/2 cups water
• 1 1/2 teaspoons salt
• 1 cup sugar
• 1 teaspoon pepper
• 1/3 cup vinegar

Instructions

 

Preparation:

• 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:

• Combine water, sugar and vinegar in a saucepan and boil over medium heat until sugar is dissolved.
• Add salt and pepper. Turn up the heat and cook syrup to a running boil.
• Remove from heat and immediately pour over the vegetables. Cover for 5 minutes.
• Uncover and cool to room temperature.
• Transfer pickled vegetables to a clean glass container and store in the refrigerator.