PICKLED CHINESE VEGETABLES RECIPES

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PICKLED VEGETABLE SICHUAN STYLE | CHINA SICHUAN FOOD



Pickled Vegetable Sichuan Style | China Sichuan Food image

Sichuan Style Pickled Vegetables

Provided by Elaine

Categories     pantry

Total Time 60 minutes

Prep Time 60 minutes

Number Of Ingredients 5

2 lbs. water
10 oz. salt
1 lbs. chili red pepper ( , long chili red pepper; you can also replace it with green ones.)
1 tbsp. Sichuan peppercorn
1 lbs. fresh ginger

Steps:

  • Wash your pickle jar carefully and then put aside to drain all the water.
  • Wash all the ingredients carefully and then drain them thoroughly. There should be no water.
  • Put the water in a large pan and heat the water to boiling. Then move away from fire to cool down naturally.
  • Get the dried pickle jar, put one layer of chili pepper and tender ginger, add one layer of salt and sparkle some Sichuan peppercorns. Repeat again until all the peppers and gingers are placed.
  • Pour cooled down water to pickle jar. Make sure that all the ingredients are soaked by water.
  • Cover the lid and pour some water in the edge to prevent any air goes into the jar.
  • Put the jar in a cool environment and wait for 7 days.
  • Add other ingredients into the jar to make your own favorite pickled vegetables. You can add cabbage, green beans, cucumber and radishes.

SWEET AND SOUR PICKLED VEGETABLES CHINESE STYLE



Sweet and Sour Pickled Vegetables Chinese Style image

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Total Time 1 hours

Prep Time 15 minutes

Yield 1

Number Of Ingredients 9

1/4 c Sugar or its equivalent in
1 1/2 lb Green cabbage, about
2 md Carrots
1 c White rice vinegar or white
1 Or more small dried hot
2 Broccoli stalks
1/2 c Water
1/2 ts Salt
1 ts Crushed red pepper

Steps:

  • "First, make the syrup. Place sugar, vinegar, water, salt, and chiles in a 1 1/2-qt. saucepan, and stir over high heat until the sugar has dissolved and the mixture boils. Remove from heat and let cool to room temperature. If you use an artificial sweetener, add it to the syrup after it has reached room temperature. While the syrup cools, core the cabbage, separate into leaves, and tear them into bite-size pieces. Peel the carrots and broccoli stems (save florets for other uses) and slice them thin on the diagonal. Bring 2 quarts of water to a boil in a 4-quart saucepan. Add the prepared vegetables all at once, stir, turn off the heat, and let them blanch for 2 minutes; drain, and spread the vegetables in a shallow layer on a platter to cool. Sterilize a 1-quart or 1-literjar, pack the vegetables into the jar, fill to overflowing with the syrup, cover and refrigerate at least a week before using. They keep for months in the refrigerator. variation: Add 1 teaspoon of crushed Szechuan peppercorns to the syrup, and use any firm vegetables you fancy- sliced bell peppers, greenbeans, snow peas, turnips, and/or radishes. Posted to EAT-L Digest by Ree Whitman on Jul 8, 1997"

Nutrition Facts : Calories 63 calories, FatContent 0.70146 g, CarbohydrateContent 14.65124 g, CholesterolContent 0 mg, FiberContent 4.70059995555878 g, ProteinContent 1.67928 g, SaturatedFatContent 0.13322 g, ServingSize 1 1 Serving (866g), SodiumContent 87.8175 mg, SugarContent 9.95064004444122 g, TransFatContent 0.14406 g

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