Sichuan Pickles
Sichuan pickles are sour, spicy, and crunchy, perfect for stimulating the appetite and cutting grease. Made with seasonal vegetables and aged brine, they are simple yet full of flavor.
Ingredients
12 items- White radish 500 g
- Carrot 200 g
- Long beans 200 g
- Cabbage 300 g
- Pickling salt (non-iodized) 60 g
- Water 2000 ml
- Sichuan peppercorns 10 g
- Dried chilies 20 g
- Ginger 30 g
- Garlic cloves 50 g
- Rock sugar 15 g
- Baijiu (high-proof liquor) 30 ml
Nutrition
Steps （6 steps）
Scald the inside of the pickling jar with boiling water, then invert to dry, ensuring no oil or raw water remains.
Wash all vegetables and thoroughly dry the surface. Cut radish and carrot into 5 cm strips, cut beans into segments, tear cabbage into pieces.
Add water to the pot, add Sichuan peppercorns, dried chilies, and ginger slices. Bring to a boil over high heat, then simmer on low heat for 5 minutes until fragrant.
Add pickling salt and rock sugar, stir until fully dissolved. Turn off heat, pour into a clean basin, and cool until no longer hot to the touch (room temperature).
Tightly layer the vegetables in the jar, intersperse with garlic cloves. Pour in the cooled brine to completely submerge the vegetables, then drizzle with baijiu.
Cover the lid and pour water into the rim to seal. Place in a cool place to ferment for 3-5 days until the pickles are sour and crunchy.
Tips
The pickling jar must be free of oil and raw water to prevent spoilage. If white mold forms on the surface during fermentation, add a little baijiu to inhibit it. Vegetables can vary by season but must be thoroughly dried.
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