Szechuan Pickled Vegetables Recipe
Szechuan Pickled Vegetables is one of those delightful and unique treats that leaves a memorable taste. Trust me, after having this Szechuan Pickled Vegetables you will wish you had made more of it!
Ingredients
8 cups boiling water
1/4 cup salt
2 tablespoons Szechuan peppercorns
1 tablespoon sugar
2 tablespoons rice wine or dry sherry
5 slices fresh ginger root
2 garlic cloves
5 fresh hot red peppers, halved lengthwise
1/2 lb. fresh carrots, peeled
1/2 lb. turnips, peeled
1/2 lb. fresh pickling cucumbers, unpeeled
1/2 lb. cabbage
Directions
Pour 8 cups boiling water into a large wide-mouth canning jar or crock.
Combine salt and peppercorns in a small saucepan.
Heat over medium heat 4 minutes.
Let cool and add to water in jar.
Add sugar, wine, ginger root, garlic and red peppers; mix well.
Let stand 1 to 2 hours until water has cooled to room temperature.
Cut carrots, turnips and cucumbers into 1-1/2" x 3/4" pieces.
Dry with a paper towel and add to mixture in jar.
Tear cabbage leaves into 4" x 2" pieces.
Pat dry and add to mixture in jar, pushing pieces under liquid.
Cover with a tight-fitting lid.
Refrigerate 3 days before serving.
Combine salt and peppercorns in a small saucepan.
Heat over medium heat 4 minutes.
Let cool and add to water in jar.
Add sugar, wine, ginger root, garlic and red peppers; mix well.
Let stand 1 to 2 hours until water has cooled to room temperature.
Cut carrots, turnips and cucumbers into 1-1/2" x 3/4" pieces.
Dry with a paper towel and add to mixture in jar.
Tear cabbage leaves into 4" x 2" pieces.
Pat dry and add to mixture in jar, pushing pieces under liquid.
Cover with a tight-fitting lid.
Refrigerate 3 days before serving.
