A jar of pickled vegetables embodies the flavors of Sichuan and the taste of grandmother’s cooking, which is the key ingredient in my favorite Sichuan dishes. Ingredients include ginger, red chili peppers, garlic, Sichuan peppercorns, salt, rock sugar, white liquor, and radish, all in appropriate amounts.
To prepare Sichuan pickled vegetables, follow these steps:
1. If you have previously pickled vegetables, you can directly add ingredients to it. If not, mix salt, vinegar, and white liquor to ferment.
2. Peel all the garlic and wash it clean.
3. Cut daikon radish, cowpeas, and red radish into small pieces and wash them thoroughly.
4. Rinse the ginger carefully, removing the stem end.
5. The image shows the water from previously pickled vegetables at home, tangy and spicy, authentic Sichuan taste!
Cooking tips for Sichuan pickled vegetables:
1. The jar should be free of water or oil, including the chopsticks used for picking the vegetables.
2. If you notice ‘white flowers’ on the surface, add a bit of high-proof white liquor (like Erguotou).
3. It’s best not to add other seasonings, such as star anise.
4. Cucumbers spoil the brine, so it’s best not to pickle them.
5. Add some water around the jar’s lid.
There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘Sichuan cuisine’ to directly view my recipes!
