Sichuan Pickles Exclusive

Name: Sichuan Pickles Exclusive
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Jerusalem artichoke; to taste Carrot; to taste young ginger; to taste Xiaomi chili; to taste Red-skinned radish; to taste dried chili; to taste Ginger; to taste Star anise; to taste Sichuan peppercorns; to taste Salt; to taste Garlic; to taste rock sugar

Jerusalem artichokes, baby ginger, and radish peels settle into a rock-sugar brine laced with chilies, garlic, and star anise for classic Sichuan crunch.

0 minNewEasy Pickled & Preserved Pickle Other

Instructions

1
Wash the Jerusalem artichokes and let the water dry.
2
Wash and dry the small chili peppers, garlic, and ginger. Put the rock sugar in a small bowl and salt in three small dishes, adding them in three separate times.
3
Wash the young ginger and red-skinned radish and let them dry.
4
Cut the carrot into strips and take the radish peel.
5
Boil water and add rock sugar, dissolve a small dish of salt, let it cool completely, then add small chili peppers, garlic, old ginger, star anise, and Sichuan peppercorns.
6
Put in the radish peel.
7
Put in half of the Jerusalem artichokes.
8
Add the young ginger, then sprinkle a small plate of salt.
9
Add the remaining Jerusalem artichokes.
10
Add the carrot sticks.
11
Put one small dish of salt.
12
Add dried chili peppers and Sichuan peppercorns, seal the jar, and it can be eaten after 10-15 days (in winter).
13
Looking forward to it.
14
The red-skinned radish lost its color and turned the soup red.
15
Scoop it out and have a taste, mix in some chili oil.
16
The flavor is authentic, not sour yet, it should taste even better in a few days.