Chinese pickle

Name: chinese pickle
Cook time: 20 min
Total time: PT4.340M
Yield: 8
Cuisine: Chinese
Ingredients: 1 cucumber; 1 root approx. 150 g, peeled; 3 bunch onion; 1 kohlrabi approx. 300 g, peeled or 1/2 radish; 300 ml rice wine vinegar or white wine vinegar; 300 g granulated sugar; 300 ml water; 5 cm fresh ginger peeled and sliced; 1 toe garlic crushed; 1 star anise whole; Red pepper in rings

Cucumber, carrot, spring onions and kohlrabi potted in rice vinegar with ginger, red pepper, garlic and star anise

Ingredients

Kitchen Stuff

1 weckpot of 2 liters

Directions

Halve the cucumber in the length and remove the seed lists. Cut all vegetables into narrow strips, all of about the same length.
Before the pickle, bring all ingredients (the rice vinegar, sugar, water, ginger, garlic, star anise and red pepper), except the vegetables, to the boil.
Remove from heat and allow to cool. Put the vegetables in a large pot or several small pots. Pour the liquid over the vegetables and cover.
You can already eat it now, but if you leave it longer, it will only get better.