Chinese Pickled Carrots and Daikon

Name: Chinese Pickled Carrots and Daikon
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 0.25 cup granulated sugar; 1 teaspoon whole Sichuan Peppercorns (Szechuan); 2 jalapeño, sliced; 5 Dried Chili Pepper; 0.5 cup boiling water; 0.25 cup white vinegar; 0.25 cup rice vinegar; 1 pound daikon radish (peeled and cut into 1/4-inch thick, 3-inch long sticks); 1 pcs medium carrot (peeled and cut into 1/4-inch thick, 3-inch long sticks); 2 tsp salt

This recipe is adapted from the Wok of Life, which is my go-to site for Chinese cooking. I have modified this recipe with my own touch, namely with the addition of sichuan peppercorn and peppers!

Allen_Lee

Prep45 min

Total45 min

Servings6

Difficultyeasy

ChineseSidesVegetablesPickles / Fermented Vegetables

Ingredients

0.25 cupgranulated sugar
1 teaspoonwhole Sichuan Peppercorns (Szechuan)
2jalapeño, sliced
5Dried Chili Pepper
0.5 cupboiling water
0.25 cupwhite vinegar
0.25 cuprice vinegar
1 pounddaikon radish (peeled and cut into 1/4-inch thick, 3-inch long sticks)
1 pcsmedium carrot (peeled and cut into 1/4-inch thick, 3-inch long sticks)
2 tspsalt

Instructions

1
First, make the pickling liquid. Add the sugar to a large measuring cup or heatproof bowl, and then pour in the hot boiling water. Stir to dissolve the sugar. Stir in the white vinegar and rice vinegar, and allow to cool to room temperature.
2
Meanwhile, in a large bowl, add the daikon and carrot sticks, and add the salt. Toss well, and let the vegetables sit in the salt for 15-20 minutes. This draws the water out of them, making them crunchier after pickling.
3
Toss the vegetables again, and then rinse under running water. Squeeze the daikon and carrot piece by hand to get as much liquid out as possible. Transfer the vegetables to the bowl of pickling liquid, along with the peppercorn, dried chili pepper and jalapeño slices.
4
Press the vegetables down into the liquid, cover the bowl, and refrigerate. Let sit for 24 hours for a fresher taste, 48 hours for a more pickled taste (we prefer a 48 hour pickle), or up to 10 days.