Szechuan Pickled Vegetables

Szechuan Pickled Vegetables are a vibrant and tangy side dish that adds a bold flavor to any meal. This quick and easy vegan recipe showcases the crunchy freshness of seasonal vegetables, perfectly balanced with the characteristic heat and spice of Szechuan cuisine.

Ingredients

• Cucumber - 100 grams
• Carrot - 100 grams
• Radish - 100 grams
• Red bell pepper - 50 grams
• Garlic - 2 cloves
• Ginger - 1 teaspoon, grated
• Szechuan peppercorns - 1 teaspoon
• Rice vinegar - 120 ml
• Soy sauce - 2 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Sesame oil - 1 tablespoon
• Chili flakes - 1 teaspoon

Steps

1. Wash and thinly slice the cucumber, carrot, radish, and red bell pepper into bite-sized pieces.
2. In a small saucepan, combine rice vinegar, soy sauce, sugar, salt, sesame oil, and chili flakes. Heat over medium heat until the sugar dissolves, then remove from heat and let cool slightly.
3. In a clean glass jar, layer the sliced vegetables, garlic, ginger, and Szechuan peppercorns alternately.
4. Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged.
5. Seal the jar and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 70
• Protein: 2 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains probiotics if using fermentation techniques, promoting gut health.

Tags