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The Hirshon Cantonese Pickled Vegetables – 粤语泡菜


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 small daikon radish
  • 1 medium carrot
  • 23 pickling cucumbers
  • 10 slices fresh ginger root, julienned
  • 2 small dried hot red peppers, cut in small pieces, more if desired
  • 1 tablespoon Sichuan peppercorns, lightly crushed (optional)
  • 2 teaspoons salt
  • 1/4 cup sugar
  • 1/4 cup rice vinegar or white vinegar (for a stronger flavor)

Instructions

  1. Cut daikon, carrot and cucumbers into approximately same sized matchsticks.
  2. Combine in a large bowl.
  3. Add ginger root, dried peppers, peppercorns and salt; mix well.
  4. Cover and let stand at room temperature about 6 hours.
  5. Lightly rinse vegetables with cold water. Drain well.
  6. Add sugar and vinegar; mix well.
  7. Cover and refrigerate 6 hours. Serve and enjoy’
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 124.11 kcal
  • Sugar: 20.53 g
  • Sodium: 839.15 mg
  • Fat: 0.58 g
  • Saturated Fat: 0.15 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 29.06 g
  • Fiber: 4.18 g
  • Protein: 2.61 g
  • Cholesterol: 0.0 mg
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