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Pickled Vegetables
By Chef Martin Yan


2 Organic Bell Pepper (use Red Bell Pepper) 
1/2 Napa Cabbage 
1/2 medium Jicama cut in half 
1 Jalapeno Chile (use Green Jalapeno) 
1 Jalapeno Chile (use Red Jalapeno) 
1 Organic Carrots sliced 
10 slices Ginger Root 
8 Shallots thinly sliced 
2 teaspoons Salt 

Pickling Solution 

1 teaspoon Sichuan Peppercorn 
2 cups Rice Vinegar 
1 1/4 cups Sugar 
1 1/4 teaspoons Salt 
1/2 teaspoon Dried Red Pepper Flakes 


Cut the bell peppers, cabbage, and jicama into 1- 1 1/2 inch chunks. 

Cut the green and red jalapenos in half and discard seeds. 

Place the bell peppers, cabbage, jicama, jalapenos, carrot, ginger, and shallots in a large bowl; rub salt into them with your hands. 

Cover the vegetables with a plate, weighed down with a heavy can, and let stand at room temperature for about 1 hour. 

Place the peppercorns in a frying pan over medium heat. 

Cook, shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3-4 minutes. 

Add the vinegar, sugar, salt and pepper flakes to the pan. 

Cook, stirring, over medium-high heat until the sugar dissolves, 2-3 minutes. Let stand until cool. 

Pour the vegetable mixture into a colander and rinse well to remove the salty liquid. 

Place the vegetables in a self-sealing plastic bag or in a non-reactive bowl. 

Pour the pickling solution over the vegetables. Seal the bag or cover the bowl with plastic wrap. 

Refrigerate for at least 2 days, and up to 1 week.