Wednesday, January 28, 2009

Pickled Vegetables

This is another Chinese recipe from my friend Katie. It reminds me, though, of the pickled cabbage that was served as a garnish with EVERY meal I ate in the Czech Republic (I spent three months there in the spring of '95). So, I make this with cabbage mostly. It's a nice way to introduce these veggies to your kids: they're sweet, cold, crunchy, and refreshing.

  • 4 c. any combination of the following, cut into bite-sized pieces: bell-peppers, broccoli (florets and/or stems), cabbage, carrots, cauliflower, Chinese radish
  • 2 t. salt, preferably coarse (such as Kosher)
  • 2/3 c. vinegar
  • 2/3 c. sugar
  • 2/3 c. water
  • Optional: slices fresh ginger, fresh or dried chili peppers, white or Sichuan peppercorns

Toss vegetables of your choice with salt and let stand for 30 minutes in the mixing bowl. Drain salt water. Add the vegetables to a jar along with the sugar, vinegar, water, and optional seasonings. Cover the jar loosely so any gas bubbles can escape. Allow 24 hours and then enjoy the pickles. Store in a lidded jar in the refrigerator; keeps at least a year, although they're so good, they probably won't be around that long!

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