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.


Sweet Pickled Salad

How to Make Sweet Pickled Salad

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad
Cuisine Filipino
Servings 2 servings


  • 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



  • 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.


Sweet Pickled Salad