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Chinese Vegetable Pickles

Gadget.Cook's picture
Ingredients
  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
Directions

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

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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