Every time I visit my mom, she always sends me home with jars of her homemade pao tsai, aka pickled vegetables. Hers are sort of like kimchee and they're a little bit spicy and a little bit sweet. Last week, when I visited my mom, she only had one jar to hand over and demanded that I give it to my sister. Her reasoning was that my sister was busy and that I could just make my own. I couldn't really argue with her and decided to prove to her that I could. The technique is actually really simple and quick — it took about 15 minutes to make, plus a day to sit — and the results are pretty nice. See the recipe I used — just tweak it to suit your own palate — when you
Ingredients8 mini cucumbers (or 4 regular sized ones, I prefer the English kind as they're crispier) 2 cloves garlic, minced 4 dried chili peppers (more or less to taste) 1 1/4 cups white vinegar 1 cup sugar
- Peel cucumbers and cut them into smaller pieces. Mine were about 1 1/2 inches long each.
- In a bowl dissolve sugar into vinegar. Add garlic and seeds from chili peppers.
- Put cucumbers and hot peppers into a vessel or jar. Top with liquid mixture.
- Close jar and put into fridge overnight. Let sit at least 24 hours if not longer. The flavor will get stronger as it sits.
- Snacks, Vegetables
- Sugar, White Vinegar, Mini Cucumbers, Garlic, Hot Peppers
- Peeled Cucumbers
- Peeled cucumbers cut into smaller pieces
- Add garlic to the liquid.
- Add the seeds to the liquid
- Mix sugar, vinegar, garlic and peppers together.
- Put the cucumbers and hot peppers into a jar or large sealable vessel.
- Add liquid to vessel.
- Close up the pao-tsai and put in the fridge. The longer it sits, the yummier it is. It can last a little while, but mine are usu