- 1 dozen balut (duck embryo), boiled and unpeeled
- 3 cups sugar
- 3 cups vinegar
- 3 tsps. Rock salt
- 1red bell pepper, julienned
- 1 carrot, julienned
- 1 thumb – size ginger, julienned
- To prepare the pickling solution: Boil together the vinegar, sugar and salt and pour into a sterilized jar.
- Peel the boiled balut and place inside the jar. Garnish with red bellpepper, carrots and ginger. Allow to ferment for 2 days.
- Serve as an appetizer if desired.