SICHUAN PICKLE JAR 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.

CHINESE PICKLED CABBAGE (SZECHUAN STYLE) RECIPE - FOOD.COM



Chinese Pickled Cabbage (Szechuan style) Recipe - Food.com image

This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.

Total Time 12

Prep Time 12

Yield 8 cups

Number Of Ingredients 7

1 lb cabbage, tough outer leaves removed
2 dried finger hot chili peppers
2 tablespoons salt
1 cup hot water
3 cups cold water
1/4 teaspoon szechuan peppercorns
2 tablespoons gin

Steps:

  • Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
  • (There should be about 8 C).
  • Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
  • When cool, add the gin and cabbage.
  • Cover and refrigerate 4- 5 days.
  • Remove the cabbage from the liquid and serve cold.
  • The brine can be used over and over again (keep it refrigerated, of course).
  • Add 2 t more salt every time you use it.
  • After the first use it only takes about 2- 3 days for the cabbage to pickle.
  • You'll need to add more chilies and another tablespoon gin after using the brine twice.
  • Other vegetables can be used as well as cabbage.
  • Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
  • The vegetables can be combined.

Nutrition Facts : Calories 27.1, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1757.6, CarbohydrateContent 4.2, FiberContent 1.5, SugarContent 2.6, ProteinContent 1

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