Sichuan Pickles Recipes

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PICKLED VEGETABLE SICHUAN



Pickled Vegetable Sichuan image

Sichuan Style Pickled Vegetables

Provided by Elaine

Categories     pantry

Time 1h

Number Of Ingredients 5

2 lbs. water
10 oz. salt
1 lbs. chili red pepper ( , long chili red pepper; you can also replace it with green ones.)
1 tbsp. Sichuan peppercorn
1 lbs. fresh ginger

Steps:

  • Wash your pickle jar carefully and then put aside to drain all the water.
  • Wash all the ingredients carefully and then drain them thoroughly. There should be no water.
  • Put the water in a large pan and heat the water to boiling. Then move away from fire to cool down naturally.
  • Get the dried pickle jar, put one layer of chili pepper and tender ginger, add one layer of salt and sparkle some Sichuan peppercorns. Repeat again until all the peppers and gingers are placed.
  • Pour cooled down water to pickle jar. Make sure that all the ingredients are soaked by water.
  • Cover the lid and pour some water in the edge to prevent any air goes into the jar.
  • Put the jar in a cool environment and wait for 7 days.
  • Add other ingredients into the jar to make your own favorite pickled vegetables. You can add cabbage, green beans, cucumber and radishes.

SICHUAN'S NATURALLY FERMENTED PICKLES (PAO CAI)



Sichuan's Naturally Fermented Pickles (Pao Cai) image

Provided by Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking

Number Of Ingredients 7

8 cups water
112 grams kosher or sea salt ((14 grams per cup of water**))
4 tablespoons Chinese baijiu (white liquor), gin or vodka ((about 1/2 Tbsp per cup))
3 tablespoons white sugar or Chinese rock sugar ((about 1 tsp per cup))
fresh, peeled ginger slices (optional)
Sichuan peppercorns (optional)
hard, non-watery vegetables such as cabbage, white or red radish, carrot, celery, celtuce, cauliflower, long beans or green beans, fresh chilies, etc.

Steps:

  • Bring water to a boil and remove from heat. Add salt and sugar and stir to dissolve. Let cool to room temperature, and add liquor. You can refrigerate to speed up the process. Taste the brine to make sure the taste is pleasing to you and adjust accordingly.
  • Wash vegetables and cut them into large bite-size pieces. Larger pieces are best for a Chinese pickling jar, so that they are caught under the jar's "shoulders" and held beneath the brine-though they have to be small enough to retrieve through the narrow neck of the jar. Dry the vegetables well and add to your clean, dry pickle jar, along with the ginger and Sichuan peppercorns (if using).
  • Add brine to the jar almost to the top, being careful to put larger vegetables on top and tuck them under the jar's shoulders. It's ok if a few float to the top; if you have the right brine concentration and keep most veg under the brine, you should not have to weigh them down. Top off brine, replace lid and add water to the moat. (If using a Weck jar, use only the clips and not the rubber seal; if using a Mason jar, just screw lid on loosely, allowing an escape route for the gases.) Refrigerate any extra brine.
  • Store the jar in a cool, dark place such as a pantry or cupboard to ferment. It's important to not let the moat go dry. Add water every few days as it evaporates to keep moat about half-way full. Sample the vegetables every day or two to check their sourness. Use clean chopsticks or long-handled spoon to remove vegetables, as your hands can contaminate the ferment. Top off brine if it is not above the vegetables. Cabbage can take as little as 1 day, while green beans and other vegetables take 5 to 7 days or longer, depending on the size of the vegetables, the room temperature and the desired sourness. Expect the vegetables to lose their bright colors as they ferment, but not their crunch or taste!
  • When the brine begins to bubble, turns cloudy and takes on the color of the vegetables in it, then you know that fermentation has started. If using a larger jar or pickle crock, monitor it for the white yeast film that can occur naturally on the surface in lacto-fermentation and remove any that occurs. As you use the pickles, replenish the crock with more salt water, liquor, seasonings and vegetables. Reuse the brine for as long as it tastes fresh and pleasing and not rotty. Sichuan picklers can keep a brine going for years!

SICHUAN PICKLES



SICHUAN PICKLES image

Categories     Vegetable

Yield 6-8 servings

Number Of Ingredients 13

1 small Napa cabbage, cored and cut into 1-inch pieces
3 tablespoons kosher salt
1/4 cup Shaoxing wine, fino sherry or white wine
3 Kirby cucumbers, cut into 1/2-inch slices
2 tablespoons sesame oil
1/2 teaspoon cayenne
11/2 teaspoons toasted and ground Sichuan peppercorns
1 to 3 teaspoons roasted chili paste, or Vietnamese chili-garlic paste to taste
1 fresh jalapeño, sliced
1 tablespoon finely julienned fresh ginger
1/4 cup roasted peanuts, for garnish
2 tablespoons cilantro leaves, for garnish
1 scallion, chopped, for garnish.

Steps:

  • 1. Toss the cabbage with 2 tablespoons of the salt. Add the wine and mix thoroughly. Put in an airtight container and leave at room temperature for 24 to 72 hours (48 hours is ideal). 2. The day before you're ready to make the pickles, toss the cucumbers with the remaining salt; cover and refrigerate overnight. 3. To make the pickles: heat the sesame oil until it begins to smoke, then pour it over the cayenne; set aside. Drain and discard about half the cabbage liquid. Combine the cabbage and its remaining liquid with the cucumbers and their liquid. Add the Sichuan peppercorns, chili paste, jalapeño and ginger and mix thoroughly. Garnish with the cayenne oil, peanuts, cilantro and scallions, and serve. Store leftovers in a glass jar or other airtight container in the refrigerator for up to a week.

SZECHUAN CUCUMBER SLICES



Szechuan Cucumber Slices image

Some of the best spicy pickles I've ever eaten. Simple to make but takes a while to prepare. Good appetizer. This is also good poured over asparagus.

Provided by Cindy McCandless

Categories     Vegetable

Time 4h15m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 7

3 large cucumbers, unpeeled
4 1/2 teaspoons salt
3 -4 garlic cloves, sliced
4 dried hot red chili peppers, chopped
1/3 cup sesame oil
1/2 cup rice vinegar or 1/2 cup white vinegar
1/3 cup sugar

Steps:

  • Wash cucumbers, cut in half lengthwise and remove seeds. Cut cucumber halves into 1/2 inch slices. Place in medium bowl, sprinkle with salt and let stand for 4 hours.
  • Squeeze liquid from cucumbers and rinse, place with garlic and red peppers in serving dish.
  • Heat sesame oil in a small saucepan over high heat until it begins to smoke. Pour over cucumber slices. Heat vinegar in small saucepan until it boils. Remove from heat add sugar and mix well. Pour over cucumbers and stir well.
  • Cover and refrigerate for about 4 hours before serving. May be refrigerated up to 1 week. Serve cold.

Nutrition Facts : Calories 263.7, Fat 18.4, SaturatedFat 2.7, Sodium 2621.7, Carbohydrate 25.9, Fiber 1.3, Sugar 20.6, Protein 1.7

CHINESE PICKLED CABBAGE (SZECHUAN STYLE)



Chinese Pickled Cabbage (Szechuan style) image

This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.

Provided by tgobbi

Categories     Chinese

Time P5D

Yield 8 cups

Number Of Ingredients 7

1 lb cabbage, tough outer leaves removed
2 dried finger hot chili peppers
2 tablespoons salt
1 cup hot water
3 cups cold water
1/4 teaspoon szechuan peppercorns
2 tablespoons gin

Steps:

  • Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
  • (There should be about 8 C).
  • Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
  • When cool, add the gin and cabbage.
  • Cover and refrigerate 4- 5 days.
  • Remove the cabbage from the liquid and serve cold.
  • The brine can be used over and over again (keep it refrigerated, of course).
  • Add 2 t more salt every time you use it.
  • After the first use it only takes about 2- 3 days for the cabbage to pickle.
  • You'll need to add more chilies and another tablespoon gin after using the brine twice.
  • Other vegetables can be used as well as cabbage.
  • Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
  • The vegetables can be combined.

Nutrition Facts : Calories 27.1, Fat 0.1, Sodium 1757.6, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 1

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