True to form, Cantonese pickled vegetables are sweet and sour rather than spicy, and their unique taste is achieved by a harmonious and subtle blending of salt, sugar and vinegar.

Ingredients:

1 long cucumber,1 pound (450 grams), halved
12 ounces (350 grams) young carrots, peeled
4 or 5 sticks celery, 8 ounces (225 grams)
2 level teaspoons salt
4 level tablespoons sugar
4 tablespoons rice or white wine vinegar

Directions:

Remove and discard the seeds in the cucumber. Slice it diagonally into thick pieces at about 1⁄3-inch (8-millimeter) intervals.
Roll cut the carrots.
Trim the celery and slice it diagonally into pieces about the same size as the cucumber.
Put the vegetables into a large clean bowl. Sprinkle the salt over them, mix together and let stand at room temperature for 2^1⁄2 to 3 hours, during which time excess water will be drawn out. Drain the excess water out but leave slightly damp.
Return to a clean bowl. Add the sugar and vinegar, mix thoroughly and let stand for about 3 hours at room temperature, or overnight in the refrigerator. Serve chilled. Makes 10 servings.