Bamboo shoot pickle

bamboo shoot pickle
Cooking Method
Courses , , ,
Difficulty Intermediate
Prep Time: 20 min Cook Time: 15 min Rest Time: 10 min Total Time: 45 mins
Servings 10
Best Season Suitable throughout the year
  • 1 whole shoot of Labong
  • 2 Carrots
  • 2 bell pepper (green and red)
  • 1 large onion
  • 2 sticks ginger
  • Salt
  • 1 teaspoon Black pepper
  • 100 grams Raisins
  • 1 cup Sugar
  • 2 cups Vinegar
  1. 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.

  2. 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.

  3. Third, soak the bamboo sticks in fresh water to remove the bitter taste then drain them.

  4. 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.

  5. 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.

  6. Next, add the cut carrots, bell pepper, and 1 tsp of black pepper. Stir well for 2 minutes then add the chopped bamboo shoot.

  7. After that, turn off the heat and let the syrup cool. Add some raisins.

  8. Finally, you can store the mixture in jars and put them in the fridge.