Chef Martin Yan

Pickled Vegetables

Name: Pickled Vegetables
Prep time: 1 h 18 min
Cook time: 7 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Asian
Ingredients: 2 Organic Bell Peppers (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 carrot, sliced; 10 slices ginger root; 8 shallots, thinly sliced; 2 teaspoons salt; 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

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

4 servings

Prep Time

1 hour 30 minutes

Cook Time

7 minutes

Ingredients

2 Organic Bell Peppers (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 carrot, 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

View Cart (0) Checkout

Directions

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.

Pickled Vegetables