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Pickled Lo Bok
By Chef Ida Rodriguez


1 pound Lo Bok Peeled and thinly sliced 
2 cups White Vinegar 
1 tablespoon salt - pinch Plus a pinch 
2 1/4 cups Granulated Sugar (2 1/4) White 
1 Organic Garlic - clove Crushed 


Combine lo bok with salt. Toss every few minutes for about 20 minutes. 

Bring vinegar to a boil and add pinch of salt, garlic and sugar. Simmer until sugar is dissolved. 

Rinse lo bok and pat dry, place in sterilized jars and pour vinegar mixture over leaving about ½ inch, and seal. 

Allow jars to cool and then refrigerate for 3-5 days.