2 cup coconut ubod, cubed
1 small carrot, cut into-flowerettes
1 small red bell pepper cubed
1 small green bell pepper cubed
native onion, finely chopped
1 cup vinegar
1 cup water
1 cup sugar
How to make Ubod Pickles:
- Blanch ubod in boiling water for 10 minutes. Drain. Mix together the carrots, peppers, onion and salt.
Let stay for about 30 minutes.
- Squeeze vegetables in a cheesecloth to remove juice. Combine squeezed vegetables with ubod.
- In a separate saucepan, boil all pickling ingredients without stirring. Pour hot pickling solution into ubod mixture.
- Pack in clean jars. Cover and store for a few days before serving to allow vegetables to absorb the pickling solution and become crisp. Serves 8.