Chaw Chang of Stick and Stone Farm recently shared with us this quick Asian pickle recipe. In his words, ” you can use this recipe for anything you might want to quick pickle. Cucumbers, carrots, radishes, kohlrabi, deep-fried tofu, fishcakes, green beans, turnips, parboiled or roasted eggplant, or boiled bean sprouts (mung bean or soy). Adjust sugar:vinegar ratio depending on sweetness of vegetable.”
1-2 lbs. Asian radishes (mu, purple mu, daikon, etc.)
½ lb. carrots
6 or more cloves of garlic, 3 minced fine, 3 coarsely minced
¼- ½ cup granulated sugar
½ cup distilled or rice vinegar
1 Tbsp salt
3 Tbsp of canola oil
2 Tbsp of toasted sesame oil
sprinkle of Chinese Szechuan peppercorns
optional: 4 Tbsp chili bean paste or spicy garlic bean paste
optional: 1-3 tsp. chili garlic sauce or chili oil
Peel radishes and carrots if desired. You can leave some peel for color, especially on colorful radishes.
Cut radishes and carrots into desired shape (julienne, cubed, cut into matchsticks, or thinly mandolined). Add coarsely minced garlic and salt and mix by hand. Allow to sit 30 minutes to an hour.
Add vinegar and sugar. (Note: add sugar to taste. It should be anywhere from a 1:2 to 1:1 sugar to vinegar ratio,)
Heat a small pan on medium heat. When pan is hot, add canola oil then add finely minced garlic, Schezuan peppercorns, and toasted sesame oil. Saute lightly for about 1 minute or until garlic is golden. Turn off heat. Add oil to pickles.
Add chili bean paste and chili garlic sauce/chili oil to pickles. Mix well.
Pack into glass jar(s). Refrigerate overnight before serving. Yields about 1-2 quarts of pickles. Pickles should store for at least 2 months in the refrigerator.