Sichuan-Inspired Pickled Vegetables
Sichuan-Inspired Pickled Vegetables might be just the side dish you are searching for. For 91 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 191 calories, 1g of protein, and 0g of fat each. If you have granulated sugar, red chilli peppers, fresh ginger, and a few other ingredients on hand, you can make it. A few people made this recipe, and 97 would say it hit the spot. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. If you like this recipe, you might also like recipes such as Vietnamese-Inspired Sweet & Spicy Catfish with Pickled Vegetables, Sichuan Beef Noodle Soup with Pickled Mustard Greens, and Grilled Sichuan Cumin Lamb Chops with Quick Pickled Cucumbers.
Servings: 3
Preparation duration: 20 minutes
Ingredients:
2 to 3 medium carrots, cut on the diagonal into 1/2-inch-thick slivers
3- to 4-inch piece cinnamon stick, broken into pieces
2 1/2 cups distilled vinegar.jpg)
1 1/2-inch piece fresh ginger, cut into 6 pieces
1/2 cup granulated sugar
1 teaspoon kosher salt
8 to 10 red radishes, cut into 1/8-inch-thick rounds
1 generous teaspoon medium-hot ground chiles, such as mirasol, guajillo, New Mexico, or hot Hungarian paprika
1 star anise, broken into pieces
Equipment:
sauce pan
toothpicks
bowl
Cooking instruction summary:
1. In a 3-quart saucepan over medium-high heat, combine the vinegar, salt, sugar, and chiles, stirring until the sugar dissolves. Boil for 1 minute.2. Meanwhile, wash and rinse two 1-pint glass jars and lids with very hot water. Divvy the anise, ginger, and cinnamon between the jars, then place the carrots in one jar and the radishes in the other. 3. Pour half the hot vinegar mixture into each jar and let cool. Cover and refrigerate for at least 12 hours. The pickles keep for up to a month in the refrigerator.4. When ready to serve, drain the pickles and place them in small bowls with toothpicks or as finger foods.
Step by step:
1. In a 3-quart saucepan over medium-high heat, combine the vinegar, salt, sugar, and chiles, stirring until the sugar dissolves. Boil for 1 minute.
2. Meanwhile, wash and rinse two 1-pint glass jars and lids with very hot water. Divvy the anise, ginger, and cinnamon between the jars, then place the carrots in one jar and the radishes in the other.
3. Pour half the hot vinegar mixture into each jar and let cool. Cover and refrigerate for at least 12 hours. The pickles keep for up to a month in the refrigerator.
4. When ready to serve, drain the pickles and place them in small bowls with toothpicks or as finger foods.
Nutrition Information:
covered percent of daily need
