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sichuan-pickled-vegetables-recipe

Sichuan Pickled Vegetables Recipe

A tangy and spicy pickled vegetable dish from Sichuan cuisine, perfect as a side or condiment.
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Preparation Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Chinese
Servings: 4 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 1 cup Cabbage chopped
  • 1 cup Carrot sliced
  • 1 cup Daikon Radish sliced
  • 2 cloves Garlic smashed
  • 1 cup Water
  • 1 cup Rice Vinegar
  • 2 tablespoon Sugar
  • 1 tablespoon Salt
  • 1 teaspoon Sichuan Peppercorns
  • 1 teaspoon Chili Flakes

Instructions 

  1. 1. In a mixing bowl, combine water, rice vinegar, sugar, salt, Sichuan peppercorns, and chili flakes. Stir until sugar and salt are dissolved.
  2. 2. Add the chopped cabbage, sliced carrot, sliced daikon radish, and smashed garlic to the bowl. Mix well.
  3. 3. Transfer the mixture to a jar, making sure the vegetables are fully submerged in the liquid.
  4. 4. Seal the jar and let it sit at room temperature for 1-2 days. Then, refrigerate for up to 2 weeks.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 700mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg

Keywords

Pickled Vegetables
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