Pickled Napa Cabbage, Carrots, and Snow Peas
A crisp and tangy Asian-inspired pickle featuring fresh vegetables including Napa cabbage, carrots, and snow peas in a ginger-garlic vinegar brine. This refreshing side dish combines sweet, sour and spicy flavors.
Ingredients
- •½ cup rice vinegar (not seasoned)
- •¼ cup sugar
- •1 tablespoon fresh ginger
- •2 teaspoons salt
- •½ teaspoons garlic
- •3 whole cloves
- •5 medium carrots
- •¾ lb snow peas
- •1¼ lb Napa cabbage
- •2 tablespoons red chile
- •1 red jalapeño
Cooking Instructions
- 1.
Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
35 min
- 2.
While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
5 min
- 3.
Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
5 min
- 4.
Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
3 min
- 5.
Just before serving, toss vegetables with pickling liquid and chile in a large bowl.
2 min