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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Sichuan Pickled Vegetables Recipe

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This recipe for Sichuan Pickled Vegetables is from The King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Napa cabbage
1 each daikon
2 each medium cucumbers
2 each large carrots
3 cups water
1 cup vinegar
2 T salt
3 cloves garlic, crushed
2 T ginger, fresh, thinly sliced
1 t Sichuan peppercorns, crushed (or black pepper)
1/2 t crushed dried hot red chilies
Directions:
Directions:
Cut cabbage crosswise into 1/2 inch thick slices. Cut daikon, carrot, cucumber in 1/8 inch thick slices. Combine and mix well. Firmly pack vegetables into 1 gallon jar or bowl. Bring water to boil. Remove from heat and add spices. Stir to dissolve salt and pour over vegetables. Cover and chill overnight. Keeps covered with liquid up to a week.
Personal Notes:
Personal Notes:
We have made this recipe for years and years. It is a real favorite of Charlotte. It keeps in the refrigerator almost indefinitely like a regular pickle.

 

 

 

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