Sichuan Pickles Recipes
SICHUAN PICKLES
Steps:
- 1. Toss the cabbage with 2 tablespoons of the salt. Add the wine and mix thoroughly. Put in an airtight container and leave at room temperature for 24 to 72 hours (48 hours is ideal). 2. The day before you're ready to make the pickles, toss the cucumbers with the remaining salt; cover and refrigerate overnight. 3. To make the pickles: heat the sesame oil until it begins to smoke, then pour it over the cayenne; set aside. Drain and discard about half the cabbage liquid. Combine the cabbage and its remaining liquid with the cucumbers and their liquid. Add the Sichuan peppercorns, chili paste, jalapeño and ginger and mix thoroughly. Garnish with the cayenne oil, peanuts, cilantro and scallions, and serve. Store leftovers in a glass jar or other airtight container in the refrigerator for up to a week.
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- Bring water to a boil and remove from heat. Add salt and sugar and stir to dissolve. Let cool to room temperature, and add liquor. Taste the brine to make sure the taste is pleasing to you and adjust accordingly.
- Wash vegetables and cut them into large bite-size pieces. Leave green beans whole. Dry them well and add to pickle jar, along with the Sichuan peppercorns (if using), dried chilies and ginger.
- Add brine almost to the top, then cover vegetables with the cabbage leaf, tucking it into the jar and making sure all other ingredients are under it. Top off brine and seal jar loosely. (If using a Weck jar, use only the clips and not the rubber seal; if using a Mason jar, just screw lid on loosely, allowing an escape route for the gases.) Refrigerate any extra brine. If using a larger jar or crock, you may need to weigh down the cabbage leaf with a piece of flexible plastic, water-filled baggie or other improvised, sanitized device to keep all vegetables under the brine.
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