Sichuan Pickled Vegetables

Sichuan Pickled Vegetables

This refreshing and tangy pickled vegetable salad is a crunchy, flavorful delight perfect for any meal. Featuring crisp carrots, lettuce, white radish, and optional celery, this recipe stands out with its quick-pickling method that locks in freshness while enhancing taste. The vegetables are cut into bite-sized 1 cm pieces for faster flavor absorption, then marinated in a zesty blend of salt, white vinegar, and a hint of sugar for the perfect sweet-sour balance. Unlike traditional pickling, no extra water is needed—the natural juices from the radish and veggies create a delicious brine. Enjoy it chilled the next day for a light, crisp bite, or let it marinate longer for a more intense flavor. Easy to prepare and packed with vibrant taste, this salad is a must-try for pickle lovers!

15 Minutes
Medium
4 servings

Ingredients

Metric US
4 serving

Main Ingredients

🥩
carrots
200g
🥩
white radish
200g

The aromatics

🧅
lettuce
100g
🧅
celery
100g

The sauce & seasonings

🧂
salt
5g
🧂
white vinegar
5 tablespoons
🧂
sugar
5g

Instructions

1. Step 1

Step 1
Prepare all the ingredients.

2. Step 2

Step 2
Cut the carrots, lettuce, and white radish into granular pieces of about 1 cm (faster to absorb flavor than strip-shaped).

3. Step 3

Step 3
Also, cut all the accessories, if you like to eat celery, you can replace the celery with celery.

4. Step 4

Step 4
Put everything in a large bowl.

5. Step 5

Step 5
Add an appropriate amount of salt, five spoons of white vinegar (increase or decrease according to the taste of the ingredients), a little sugar (just a little), and stir well. You can take a bite to taste the flavor.

6. Step 6

Step 6
Put it in a fresh-keeping box and refrigerate (I didn’t add cold boiled water, radish and other ingredients will secrete water during pickling).

7. Step 7

Step 7
I started eating it the next morning, if you like heavy flavor, you can marinate for one or two more days.

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