Sichuan pickled vegetables

Sichuan pickled vegetables

By
From
The Real Food of China
Makes
2 litres
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
325g carrots, peeled
1 bunch red radishes, trimmed
300g white turnip, trimmed and peeled

Pickling brine

Quantity Ingredient
1 litre water
80g sea salt
6 dried red chillies
4 slices ginger, peeled
1 garlic clove, peeled and bruised
1 teaspoon sichuan peppercorns
1 tablespoon clear rice wine
2 tablespoons sugar

Method

  1. To make the pickling brine, put all the ingredients in a large saucepan and slowly bring to a simmer over a medium–low heat. Remove from the heat and cool to room temperature.
  2. Cut the carrots in half lengthwise, then cut into 5 mm slices and place in a large bowl. Cut the radishes in half lengthwise, then cut into thin wedges and add to the bowl with the carrots. Cut the radish (or use daikon) in half lengthwise, then cut each half into three strips. Cut the strips into 5 mm slices and add to the bowl. Toss to combine well. Transfer the vegetables to a cooled, sterilised 2 litre jar or sterilised plastic container, then pour the brine over the vegetables. Seal, set aside at room temperature for 48 hours, then refrigerate. Sichuan pickled vegetables will keep, refrigerated, for up to 2 weeks.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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