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Best Easy Sichuan Pickled Vegetables Recipe

Name: Best Easy Sichuan Pickled Vegetables Recipe
Total time: 120 min
Yield: 80 g
Ingredients: Napa cabbage 1 cup; Daikon radish 1 cup; Carrot 0.5 cup; Cucumber 0.5 cup; Fresh red chili 1 piece; Garlic 2 cloves; Sichuan peppercorn 1 tsp; Kosher salt 2 tbsp; White sugar 1 tbsp; Rice vinegar 1 cup; Water 2 cups

An assortment of vegetables is pickled in a Sichuan-style brine with chili and Sichuan peppercorn. This vegetarian, low calorie side is fresh, tangy, and supports healthy digestion for the whole family.

Cook 120 min Difficulty EASY 35 kcal

#vegetarian #low calorie #pickled vegetables #Sichuan side dish

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Ingredients

Main ingredients

Napa cabbage 1 cup
Daikon radish 1 cup
Carrot 0.5 cup
Cucumber 0.5 cup
Fresh red chili 1 piece
Garlic 2 cloves

Seasonings/Sauce

Sichuan peppercorn 1 tsp
Kosher salt 2 tbsp
White sugar 1 tbsp
Rice vinegar 1 cup
Water 2 cups

Nutrition summary

Carbohydrates 7 g 77%

Protein 1 g 11%

Fat 0.5 g 12%

Serving size 80g

Cooking steps

1

Thoroughly wash and cut napa cabbage, daikon radish, carrot, and cucumber into bite-sized pieces.
2

Lightly crush garlic cloves and slice the red chili. Combine them with vegetables in a large mixing bowl.
3

In a saucepan, bring water, rice vinegar, kosher salt, and white sugar to a boil. Add Sichuan peppercorn and simmer for 2 minutes to infuse flavors, then remove from heat.
4

Allow the brine to cool completely before pouring it over the vegetables. Ensure all pieces are submerged.
5

Transfer everything into a sterilized glass jar, seal, and refrigerate for at least 2 hours (preferably overnight) before serving for best flavor and crispness.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core of this dish lies in the crisp napa cabbage and daikon radish, which absorb the Sichuan-style brine. The brine's fusion of Sichuan peppercorn, chili, and rice vinegar delivers its signature tangy, numbing, and aromatic character.

Q. What should I watch for during the pickling process to get the best texture?

For the crispiest vegetables, ensure the brine is fully cooled before pouring it over the raw vegetables. This prevents wilting. Also, cut vegetables evenly and submerge them completely in the brine to avoid uneven pickling or soft spots.

Q. How do you control the spice and numbing effect in these pickled vegetables?

The aroma and signature tingle come from Sichuan peppercorn and fresh chili. Adjust the amount of sliced chili for spice and reduce or increase Sichuan peppercorn for the characteristic numbing sensation. Simmering the peppercorn in the brine for just 2 minutes ensures aromatic but not overpowering flavor.

Q. How many calories are in each serving and what is the nutrition profile?

Each 80g serving provides about 35 kcal, with 7g carbohydrates (77% of calories), 1g protein (11%), and 0.5g fat (12%). This makes it a very low-calorie, light vegetarian side with a predominance of fresh plant-based nutrients.

Best Easy Sichuan Pickled Vegetables Recipe

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