You can try this recipe
Chinese Pickled Vegetables
Pickling Liquid
3 cups [750 mL] sugar
3 cups [750 mL] white vinegar
1 1/2 cups [375 mL] water
1 1/2 teaspoons [7.5 mL] salt
Vegetables
3 large carrots
1 large Chinese white radish [about 1 pound / 454 g]
1 large cucumber
4 stalks celery
8 green onions
4 ounces [113 g] fresh ginger root
1 large sweet red pepper
1 large sweet green pepper
Place mushrooms in a bowl; cover with boiling water and let stand for 30 minutes.
Drain and squeeze out excess water.
Pickling Liquid
Combine all ingredients in a 3-quart [3 L] saucepan.
Cook and stir over medium heat until liquid boils.
Remove from heat; cool.
Vegetables
Rinse all vegetables.
Pare carrots and Chinese radish.
Cut cucumber lengthwise into quarters and remove seeds.
Cut carrots, Chinese white radish and cucumber into 'match stick' thin strips about 2 inches [5 cm] long.
Cut celery into 1/2-inch [1.3 cm] diagonal slices.
Cut green onions into 1/4-inch [1 mm] diagonal slices.
Pare ginger root and cut into thin slices.
Remove seeds from red and green peppers; cut peppers into 1/2-inch [1.3 cm] cubes.
Fill a 5-quart [5 L] Dutch oven half full of water.
Cover and cook over high 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 vegetables firmly into clean jars with lids.
Pour pickling liquid into jars until vegetables are completely covered.
Cover jars tightly.
Store, refrigerated, at least 1 week before using.
Or try this one:
Szechuan Pickled Vegetables
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
Spicy pickled vegetables are used frequently in Szechuan cooking.
INGREDIENTS:
1 turnip
2 medium carrots
1/2 pound Napa cabbage
4 dried chili peppers
2 teaspoons whole Szechuan peppercorn
3 tablespoons salt
2 1/2 cups boiling water
2 tablespoons wine
1 2-inch cinnamon stick
3 slices ginger
PREPARATION:
Cut the turnip and carrots into chunks. Do not peel. Tear the Napa cabbage leaves into shreds. Chop the peppers into small pieces.
Place the peppercorn and the salt in the bottom of the pickling jar. Pour in the boiling water, stirring to dissolve the salt. Cool.
Stir in the wine. Add the cinnamon stick. ginger, and the vegetables. Cover and let sit for at least 2 days before using. .
Good luck - hope they turn out delicious!Chinese Preserved or Pickled vegetables. Does anyone have a recipe please?
I am a chinese ,I can help you . my yahoo messenger is katrina_zhm
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Chinese Preserved or Pickled vegetables. Does anyone have a recipe please?Search
Chinese Cuisine
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At a Glance
Course : Breakfast, Seasonings, Side Dish
Type of Prep : No Cook
Cuisine : Asian, Chinese, Szechuan
Occasion : Family Dinner, Winter
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Szechuan Pickled Vegetables
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
FREE Newsletter. Sign Up Now!
Spicy pickled vegetables are used frequently in Szechuan cooking.
INGREDIENTS:
1 turnip
2 medium carrots
1/2 pound Napa cabbage
4 dried chili peppers
2 teaspoons whole Szechuan peppercorn
3 tablespoons salt
2 1/2 cups boiling water
2 tablespoons wine
1 2-inch cinnamon stick
3 slices ginger
PREPARATION:
Cut the turnip and carrots into chunks. Do not peel. Tear the Napa cabbage leaves into shreds. Chop the peppers into small pieces.
Place the peppercorn and the salt in the bottom of the pickling jar.
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Pour in the boiling water, stirring to dissolve the salt. Cool.
Stir in the wine. Add the cinnamon stick. ginger, and the vegetables. Cover and let sit for at least 2 days before using. .
As far as the uses of the vegetables in cooking, stir-frys, steaming things like fish, chinese appetizers like cold chicken or vegetable dishes similar to western salads.
When preserving your own, use the chinese veg mostly, and make sure to use plenty of ginger, along with if you can find 5 spice powder, if not western pickling spices.
Rice vinegar is more preferable, but white vinegar is fine, if you use that instead of white sugar use brown, soya sauce for salt, garlic, hot peppers dry or fresh and preserve them similarly to regular canning.
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