Best Chinese Pickled Vegetables Recipe, Traditional Chinese Food
Traditional Chinese flavors are more famous than the Modern Chinese Foods. Because the beautiful taste of those traditional Foods like spicy Szechaun and tangy ginger are in their souls now. These foods are some hot preserves that will add the perfect amount of spice to your salad or sandwich. So today you’ll learn Easy Method of Best Chinese Pickled Vegetables Recipe. That will bring the taste of the Traditional Chinese Food with your mouth getting watery!
Chinese pickles all need to balance the flavors of sweet, sour, pungent, salt, bitter and savory
The first Step is to have the availability of the following Apparatus.
- Large pan
- Stearilized Jar.
distilled white vinegar and caster sugar are the only two ingredients used in this Best Chinese Pickled Vegetables Recipe. Below are the measurements:
- 1 litter distilled white vinegar
- 750 gram of caster sugar
Following Vegs that will make your Best Chinese Pickled Vegetables Recipe tasty should be used as per the following explanation:
- 2 tsp Szechuan or black peppercorns, lightly bashed
- 3 large carrots, sliced
- 1 large cucumber, sliced
- 500g caulifower, cut into small forets.
- 250g radishes, trimmed, halved and sliced
- 5cm piece fresh ginger, sliced.
- 6 long red chillies, seeded and sliced.
This hot preserve will add the perfect amount of spice to your salad or sandwich. Store for at least 1 week to let the flavors develop, then for up to 3 months in a cool, dark place. Once opened, keep chilled and use within 1 week.
- Put the vinegar, sugar and 1 tbsp salt in a large pan. Heat gently until the sugar has dissolved.
- Add the peppercorns and bring to the boil; simmer for 1 min, then remove from the heat.
- Combine the prepared veg, chillies and ginger in a bowl and pour over the vinegar mixture.
- Set aside until completely cold.
- Spoon the vegetables into sterilised jars, topping up with the cooled vinegar mixture as required.
- Seal the jars and store.
DO YOU ALSO LIKE ITALIAN FOODS? HAVE YOU HEARD OF Italian Veal Saltimbocca?