You are here

Chinese Vegetable Pickles

Gadget.Cook's picture
  Salt 1 1⁄2 Tablespoon
  Toasted sichuan peppercorns 2 Teaspoon
  Dried chili peppers 4 Small
  Boiling water 1⁄2 Cup (8 tbs)
  Cold water 3 Cup (48 tbs)
  Thin ginger slices 6
  Shao hsing wine/Dry sherry /vodka /gin 1 Tablespoon
  Bite size vegetables 4 Cup (64 tbs) (any combination of the following: carrots, daikon, cauli-flower, cucumbers, cabbage, red or green bell peppers)
  Red chili peppers 6

Combine salt, peppercorns, chili peppers, and boiling water in a large bowl; stir until salt dissolves.
Stir in cold water, ginger, and wine.
Add vegetables and mix well.
Transfer to a large glass jar or ceramic pot, cover, and refrigerate for at least 24 hours or as long as 5 days.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 540 Calories from Fat 46

% Daily Value*

Total Fat 5 g8.1%

Saturated Fat 0.8 g4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9063 mg377.6%

Total Carbohydrates 110 g36.7%

Dietary Fiber 30.9 g123.6%

Sugars 11.6 g

Protein 25 g49.1%

Vitamin A 726.7% Vitamin C 259.2%

Calcium 20.1% Iron 42.7%

*Based on a 2000 Calorie diet

Chinese Vegetable Pickles Recipe