Quick Pickled Vegetables With Szechwan Peppercorns Recipes

Steps:

• Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

Steps:

• In a large stainless steel saucepan, heat the rice vinegar, sugar and 1 teaspoon salt over medium heat until the sugar dissolves, about 5 minutes. Add the carrot, celery, onions, garlic, chiles and peppercorns. Cover and simmer over medium-low heat for 30 minutes. Remove from the heat and let cool to room temperature. The pickled vegetables can be refrigerated in an airtight container for up to 2 weeks.

Steps:

• Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
• Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.