Bamboo shoot pickle
Bamboo shoot pickle is a delicious and crunchy way to add a unique flavor to your favorite dishes. It’s perfect for topping off salads, rice dishes, or even just eating straight out of the jar!
What is the bamboo shoot?
Bamboo shoots are the young sprouts of certain species of bamboo. They are used as a vegetable in various Asian cuisines.
Bamboo shoots are rich in nutrients, including fiber, potassium, and vitamin C. They also contain a type of sugar called inulin, which may have health benefits, such as promoting gut health.
Bamboo shoots are a versatile ingredient and can be eaten raw, cooked, or pickled. They can be added to stir-fries, soups, and curries, or enjoyed on their own as a side dish.
If you’re looking to add more bamboo shoots to your diet, you can find them fresh, canned, or frozen at most Asian grocery stores.
How much time can store bamboo shoot pickle?
Many people ask this question, so it depends. If you make this pickle with natural ingredients and put it inside the fridge, you can store it for about 1 month. Another thing, you have to clean well the jars that store the bamboo pickle in.
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How to make bamboo shoot pickle?
Ingredients
- 1 whole shoot of Labong
- Carrots
- bell pepper (green and red)
- Onion
- Ginger
- Salt
- Black pepper
- Raisins
- Sugar
- Vinegar
Directions
- Let’s prepare our bamboo shoot pickle and we will begin with preparing ingredients. First, bring 1 whole shoot of Labong. Peel with a knife the outer layers of the bamboo shoot until you get the white inner core.
- Second, cut the inner core into slices and then into thin sticks. Also, bring 2 carrots, 2 sticks of ginger, 2 bell peppers, and 1 large onion. Cut them into thin sticks.
- Third, soak the bamboo sticks in fresh water to remove the bitter taste then drain them.
- Next, in a pot on medium heat, put water then add the chopped bamboo to it. Add some salt then let it boil for about five minutes. When you’re done, drain it and let it cool.
- After that, heat a saucepan on medium heat then add 2 cups of vinegar, 1 cup of sugar, the cut ginger, and the cut onion. Stir well until the sugar melts.
- Next, add the cut carrots, bell pepper, and 1 tsp of black pepper. Stir well for 2 minutes then add the chopped bamboo shoot.
- After that, turn off the heat and let the syrup cool. Add some raisins.
- Finally, you can store the mixture in jars and put them in the fridge.
Ingredients
Instructions
-
First, bring 1 whole shoot of Labong. Peel with a knife the outer layers of the bamboo shoot until you get the white inner core.
-
Second, cut the inner core into slices and then into thin sticks. Also, bring carrots, ginger, bell pepper, and 1 large onion. Cut them into thin sticks.
-
Third, soak the bamboo sticks in fresh water to remove the bitter taste then drain them.
-
Next, in a pot on medium heat, put water then add the chopped bamboo to it. Add some salt then let it boil for about five minutes. When you’re done, drain it and let it cool.
-
After that, heat a saucepan on medium heat then add 2 cups of vinegar, 1 cup of sugar, the cut ginger, and the cut onion. Stir well until the sugar melts.
-
Next, add the cut carrots, bell pepper, and 1 tsp of black pepper. Stir well for 2 minutes then add the chopped bamboo shoot.
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After that, turn off the heat and let the syrup cool. Add some raisins.
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Finally, you can store the mixture in jars and put them in the fridge.
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