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Pickled Carrot, Cucumber, and Radish Sticks
|Pickled Carrot, Cucumber, and Radish Sticks|
2 Tablespoons Sichuan peppers (also known as fagara)
4 Tablespoons coarse salt
6 Tablespoons Chinese rice wine
2 hot red peppers, seeded and minced
1 daikon, peeled and cut into one-quarter-inch by two-inch strips
1 carrot, cut into one-quarter-inch by two-inch strips
1 English (long) cucumber, cut into one-quarter-inch by two-inch strips
1 Tablespoon sesame oil
1. Make brine of the Sichuan peppers, salt, and eight cups of boiling water, simmer for five minutes, then cool.
2. Add wine, peppers, daikon, carrot, and cucumber strips and refrigerate for three days.
3. Drain, reserving the liquid, add sesame oil to the vegetable mix and serve.
Note: This brine can be used for a second batch of vegetables before discarding it.