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Recipe for Chinese Pickles, A Good Accompaniment to Any Sandwich or Meat
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You can try cutting up the vegetables like this, too.
I've always been obsessed with Chinese pickles. They're sweet and sour and they taste damn good with Chinese five spice roast pork, duck or chicken. They also taste good with about everything else -- sandwiches, eggs, on top of a cold rice noodle salad.
I prefer Chinese pickles because there's a refreshing quality about it, and it's never too overwhelmingly sour or sweet. Here's a recipe I stumbled upon. I tweaked it just a little bit according to my liking:
Recipe:
1/2 large cucumber
3 carrots,
5 sticks celery, peeled for any stringy bits
2 tbsp salt
4 tbsp sugar
4 tbsp rice wine vinegar
2 red chilies, minced
pinch chili flakes
1 tsp sesame seeds (optional)
a drizzle of toasted sesame seed oil
Cut the vegetables any way you want them, as long as they're about the same size: crudite-sized pieces, squares, bite-sized pieces, your choice. Put them in a colander and sprinkle with the salt and let it drain for about three hours.
Give the veggies a quick rinse with water, and then pat dry. In another bowl, mix together vinegar, sugar, chilies, chili flakes and sesame seed oil. Stick the vegetables in and toss. Store in an airtight container and leave in the fridge overnight. Voila!
