Pickled Vegetables with Spicy Sichuan Seasoning

Ingredients - Serves 6

• Ginger - 1 inch piece, minced
• Garlic - 2 cloves, minced
• Red chili flakes - 1 teaspoon
• Sichuan peppercorns - 1 teaspoon
• Salt - 1 tablespoon
• Sugar - 1/2 cup
• Water - 1 cup
• White vinegar - 1 cup
• Red bell pepper - 1, sliced
• Carrots - 2, sliced
• Cucumbers - 2, sliced

Let's Get Started

1. In a large bowl, combine the cucumbers, carrots, and red bell pepper.
2. In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved.
3. Add the Sichuan peppercorns, red chili flakes, garlic, and ginger to the saucepan. Simmer for 5 minutes.
4. Pour the hot brine over the vegetables in the bowl. Let cool to room temperature.
5. Cover and refrigerate for at least 2 hours before serving. The pickled vegetables will keep in the refrigerator for up to 2 weeks.

Dietary Info

• Dish Type: Side dish
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Calories: 50
• Fat: 0g
• Carbs: 10g
• Protein: 2g
• Sodium: 500mg
• Sugar: 5g