The Taste of Mom ----- Homemade Sichuan Pickles

Name: The Taste of Mom ----- Homemade Sichuan Pickles
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1500 g Clear water; 140 g Salt; 78 g rock sugar; 110 g Ginger; 2 piece Garlic; 56 g white vinegar; to taste Carrot; to taste Red bell pepper; to taste celery stalk; to taste White section of garlic scape

A lovingly scrubbed crock of spiced brine with rock sugar becomes the home for crisp seasonal vegetables, maturing them into classic sour-salty Sichuan pickle flavors.

10 minNewMedium Pickled & Preserved Technique Sour & Savory

Instructions

1
First, you need to clean the kimchi jar. To prevent any oil, I used a new dishcloth.
2
First, rinse it once with clean water.
3
Then add dishwashing liquid to wash it clean.
4
Finally, rinse thoroughly with clean water.
5
Prepare the vegetables you need.
6
Cut the ginger into thick slices.
7
Put all the ingredients into the pickle jar, stir a little to make them even, and the rock sugar will slowly dissolve in the water.
8
Put in the washed vegetables and seal.