This is one of my favorite pickle specially when served as a side dish to any kind of barbecues or grilled meat or seafood.


1/2 lb. ampalaya (bitter melon), julienne

 3-4 pieces radish, sliced thin

1 small red bell pepper, julienne

1 thumb size ginger, sliced thin

3 cloves of garlic, sliced thin

1/2 teaspoon whole pepper corn

1 cup datu puti vinegar

1 tablespoon sugar

1/4 teaspoon salt

Cooking Direction:

Mix vinegar, sugar and salt in a sauce pan.

Taste test for desired sweet and sour taste.

Remember you can always add more salt or sugar.Bring to a quick boil and remove from heat. Allow to cool.

Mix ampalaya, radish, bell pepper, pepper corn, ginger and garlic in a bowl and toss well.

Pour the vinegar mixture over the vegetables. Toss well. Refrigerate overnight before serving.

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