Szechuan Pickled Vegetables
Spicy pickled vegetables are used frequently in Szechuan cooking.
- 1 turnip
- 2 medium carrots
- 1/2 pound Napa cabbage
- 4 dried chili peppers
- 2 teaspoons whole Szechuan peppercorn
- 3 tablespoons salt
- 2 1/2 cups boiling water
- 2 tablespoons wine
- 1 2-inch cinnamon stick
- 3 slices ginger
Cut the turnip and carrots into chunks. Do not peel. Tear the Napa cabbage leaves into shreds. Chop the peppers into small pieces.
Place the peppercorn and the salt in the bottom of the pickling jar. Pour in the boiling water, stirring to dissolve the salt. Cool.
Stir in the wine. Add the cinnamon stick. ginger, and the vegetables. Cover and let sit for at least 2 days before using.