Cold Dishes
Sichuan Pickled Vegetables
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
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!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- carrots 200g
- white radish 200g
The aromatics
- lettuce 100g
- celery 100g
The sauce & seasonings
- salt 5g
- white vinegar 5 tablespoons
- sugar 5g
menu_book Directions
1
Step 1
Prepare all the ingredients.
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
Also, cut all the accessories, if you like to eat celery, you can replace the celery with celery.
4
Step 4
Put everything in a large bowl.
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
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
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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