This easy Chinese pickles recipe is my mom's recipe.
Although you got pickles, as an appetizer, served in many Chinese restaurants in China and Hong Kong, it is nothing compared to the one made by my mom.
Prep Time: 20 Minutes Cook Time: 5 Minutes Serving: 6-8
When we were kids, we got very excited every time when we found out that she had made some pickles.
The worst part was the wait. It got to sit overnight. So, every time when you opened the fridge, you saw them right in front of you. You smelled them. You were drooling.
But you couldn't touch them. Don't even think about to sneak one out. Because if mom found out, you would be in trouble.
Then, as soon as it was served, the wait was over. We inhaled every piece in no time. The pickles never lasted for more than a day.
The beauty of this recipe is that you can use the pickle mixture into almost all vegetables, such as cucumber, cabbage, carrots, zucchini, radishes and so forth. With that, you will make authentic Chinese restaurant quality pickles.
Here I used zucchini and radishes because I made a batch of each few years ago. It was a big hit in our house. So, why don't I repeat that, right?
Besides, I am going to use some of these Chinese pickles to make a dish of Chinese noodles. Bet you will love it. Stay tuned.
One last tip for you, make sure the vinegar mixture covers all the vegetables. Enjoy!
1 cup (7oz / 202g) rice vinegar
1/2 cup (4oz / 101g) sugar
1/2 cup (4oz / 101g) water
1 pinch of crushed red pepper (optional)
1 pound (454g) Your preferred choice of vegetable
Serve This With:
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