Chinese Mixed Pickles
Submitted by newt
Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.
YIELD
1 batchPREP
30 minCOOK
20 minREADY
3 hrsThese rainbow-bright pickles are what you grab from the table at dim sum or alongside roast duck at your favorite Chinese restaurant.
Matchstick carrots, radish, cucumber, and bell peppers get a quick blanch before soaking in sweet-sour brine for a week.
The result is crisp, tangy vegetables with just the right balance of sweet and sharp.
Keep a jar in your fridge to brighten up rice bowls, noodles, or sandwiches with a satisfying crunch.
Kitchen Tips
- Let the vegetables dry completely after blanching to prevent diluting the brine
- Pack the jars tightly so vegetables stay submerged in the pickling liquid
- Wait the full week before eating; the flavors need time to develop properly
- Use clean jars and utensils to prevent spoilage and extend shelf life
Variations
- Add daikon radish for traditional Chinese pickle flavor and crunch
- Toss in sliced jalapeños for spicy pickles with extra kick
- Include cauliflower florets or green beans for variety and texture
Ingredients
Directions
Combine all ingredients in a 3 quart saucepan.
Cook and stir over medium heat until liquid boils.
Remove from heat.
Cool.
For Pickles: Wash all vegetables.
Pare carrots and radish. Cut cucumber lengthwise into quarters and remove seeds.
Cut carrots, radish and cucumber into “match stick” thin strips about 2 inches long.
Cut celery into ¼ inch diagonal slices.
Remove seeds from peppers and cut peppers into ½ inch cubes.
Fill a 5 quart Dutch oven half full of water.
Cover and cook over heat until water boils.
Uncover and add all vegetables. Remove from heat immediately.
Let vegetables stand uncovered for 2 minutes.
Drain vegetables in a large colander.
Spread vegetables out on clean towels and allow to dry for 2 to 3 hours.
Pack the vegetables firmly into clean jars with lids.
Pour the pickling solution into the jars until the vegetables are completely covered.
Cover jars tightly.
Store in refrigerator for at least 1 week before using.
Comments
I first came across this recipe in Australia and have used it very successfully for years. Its a great accompanyment to almost any meal and great in rolls and sandwiches. My next batch will be using a modified version of the pickling solution.