Are you looking for a quick and easy way to add a burst of vibrant flavor and satisfying crunch to your meals? Look no further than this delicious recipe for homemade Chinese pickled vegetables! These tangy, slightly spicy pickles are incredibly versatile, perfect as a side dish, a topping for noodles or rice, or even a crunchy addition to sandwiches. This recipe is a fantastic example of how simple, homemade cooking can deliver incredibly delicious and healthy meals. It's a great option for quick dinner ideas, and perfect for those embracing healthy eating.
Ingredients:
- 1 lb mixed vegetables (carrots, daikon radish, cucumbers, Napa cabbage – choose your favorites!)
- 1/2 cup rice vinegar
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1-2 red chilies, finely chopped (optional, for extra spice)
- 1 teaspoon white pepper
Instructions:
Step 1: Prepare the Vegetables:
Wash all vegetables thoroughly and peel if necessary (carrots and daikon). Cut them into matchstick-sized pieces or thin slices for even pickling. The key is to have uniformly sized pieces to ensure even pickling.
Step 2: Salt the Vegetables:
Place the cut vegetables in a large bowl and sprinkle generously with 2 tablespoons of salt. Gently toss to coat all the vegetable pieces evenly. Let them sit for at least 30 minutes, or up to an hour. This draws out excess moisture and helps the vegetables stay crisp. You will notice some liquid released from the vegetables.
Step 3: Rinse and Drain:
After 30-60 minutes, rinse the vegetables under cold water to remove excess salt. Drain them well in a colander. Pressing gently on the vegetables with a clean spoon will further remove the liquid.
Step 4: Prepare the Brine:
In a saucepan, combine the rice vinegar, water, sugar, minced garlic, minced ginger, chopped chilies (if using), and white pepper. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let the brine cool slightly.
Step 5: Combine and Pickle:
Pack the drained vegetables tightly into a clean glass jar. Pour the cooled brine over the vegetables, ensuring they are fully submerged. Leave about half an inch of space at the top of the jar.
Step 6: Let it Ferment:
Seal the jar tightly and store it in the refrigerator for at least 24 hours. The vegetables will continue to pickle and develop their flavor over time. For the best flavor, let them pickle for 3-5 days.
Tips for Success:
- Vegetable Variety: Feel free to experiment with different vegetables! Bok choy, green beans, and bell peppers also work well.
- Sterilizing Jars: For longer storage, sterilize your jars by boiling them in water for 10 minutes before adding the vegetables and brine.
- Adjusting the Spice: Control the level of spiciness by adjusting the amount of chili peppers. For a milder pickle, omit the chilies entirely.
- Storage: Properly stored in the refrigerator, these pickled vegetables can last for several weeks.
Nutritional Information (per serving, approximate):
This recipe provides a low-calorie, low-fat option packed with vitamins and fiber, depending on your chosen vegetables. Nutritional information varies significantly based on the specific vegetables used.
Variations:
- Sweet and Sour: Increase the sugar slightly for a sweeter pickle.
- Spicy Kick: Add more chili peppers or a dash of your favorite hot sauce.
- Sesame Oil Infusion: Add a teaspoon of toasted sesame oil to the brine for a nutty flavor.
This easy recipe for Chinese pickled vegetables is a fantastic addition to your repertoire of homemade cooking techniques. Enjoy the delicious, crunchy results! They’re perfect for adding a unique and healthy touch to your meals!