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Szechwan Pickled Vegetables Recipe

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This recipe for Szechwan Pickled Vegetables is from Italian Vegetarian and Vegan , 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 cups trimmed cauliflower in flowerets
1 cup broccoli flowerets
1 cup green beans cut into 1 inch pieces
1 cup carrots sliced 1/4 inch disks
1 cup cucumber cut into 1/4 inch julienne strips
1 cup turnips cut into 1/4 inch julienne strips
1 cup red sweet pepper cut into 1/4 inch strips
4 tbsp sea salt
1 tbsp. Szechuan peppercorns
5 slices peeled ginger root quarter size
4 small dried chili peppers crumbled
1 cup boiling water
4 cups cold water
1 cup white vinegar.

Directions:
Directions:
Combine all the vegetables in a large ceramic or enameled bowl. In a stainless steel or enameled saucepan combine the salt, peppercorns, ginger root, chili peppers and the boiling water. Stir until the salt is dissolved. Add the cold water and vinegar and pour the mixture over the vegetables. Transfer the vegetable mixture to glass jars. Let them marinate, covered and chilled for 3 days before using. They keep up to 2 weeks in the refrigerator. Serve them as a relish or hors d'oeuvre.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Recipe from an old food magazine.

 

 

 

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