Chinese Pickles

Chinese Pickles

Crunchy cucumbers and carrots cured in a tangy, garlicky brine with a hint of chili heat.

Total 4 hr Makes 16 oz Calories 42/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

These quick-pickled vegetables get their signature crunch from a salt draw that pulls out excess water before the brine goes in. Ready in a few hours but best after an overnight rest, they make a bright, palate-cleansing side for rice dishes, dumplings, or grilled meats.

Ingredients

  • 1 pound English cucumbers, cut into 2-inch spears
  • 1 carrot, peeled and cut into thin sticks
  • 1 tablespoon kosher salt, for drawing out liquid
  • 3/4 cup rice vinegar
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon fresh ginger, thinly sliced
  • 1 dried red chile, or 1/2 teaspoon chili flakes
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon whole Sichuan peppercorns (optional)

Method

  1. Place the cucumber spears and carrot sticks in a colander set over a bowl, toss with 1 tablespoon kosher salt, and let sit to draw out excess moisture.

  2. Rinse the vegetables briefly under cold water and pat completely dry with a clean towel.

  3. In a small saucepan, combine the rice vinegar, water, sugar, and 1 teaspoon salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  4. Remove the brine from heat and stir in the garlic, ginger, dried chile, sesame oil, and Sichuan peppercorns if using. Let cool for 10 minutes.

  5. Pack the dried cucumber and carrot into a clean pint jar, then pour the warm brine over the vegetables, making sure they are fully submerged.

  6. Let the jar cool to room temperature uncovered, then seal with a lid and refrigerate.

  7. Chill for at least 4 hours, or preferably overnight, before serving for the best flavor and crunch.

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    Chinese Pickles

    These quick-pickled vegetables get their signature crunch from a salt draw that pulls out excess water before the brine goes in. Ready in a few hours but best after an overnight rest, they make a bright, palate-cleansing side for rice dishes, dumplings, or grilled meats.

    4 hr 16 oz 42 cal

    Ingredients

    • 1 pound English cucumbers, cut into 2-inch spears
    • 1 carrot, peeled and cut into thin sticks
    • 1 tablespoon kosher salt, for drawing out liquid
    • 3/4 cup rice vinegar
    • 1/4 cup water
    • 3 tablespoons granulated sugar
    • 1 teaspoon salt
    • 4 cloves garlic, thinly sliced
    • 1 tablespoon fresh ginger, thinly sliced
    • 1 dried red chile, or 1/2 teaspoon chili flakes
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon whole Sichuan peppercorns (optional)

    Method

    1. 1

      Place the cucumber spears and carrot sticks in a colander set over a bowl, toss with 1 tablespoon kosher salt, and let sit to draw out excess moisture.

    2. 2

      Rinse the vegetables briefly under cold water and pat completely dry with a clean towel.

    3. 3

      In a small saucepan, combine the rice vinegar, water, sugar, and 1 teaspoon salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.

    4. 4

      Remove the brine from heat and stir in the garlic, ginger, dried chile, sesame oil, and Sichuan peppercorns if using. Let cool for 10 minutes.

    5. 5

      Pack the dried cucumber and carrot into a clean pint jar, then pour the warm brine over the vegetables, making sure they are fully submerged.

    6. 6

      Let the jar cool to room temperature uncovered, then seal with a lid and refrigerate.

    7. 7

      Chill for at least 4 hours, or preferably overnight, before serving for the best flavor and crunch.