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Pickled Sichuan Peppers [split from General Topics Sichuan Pepper thread]

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Pickled Sichuan Peppers [split from General Topics Sichuan Pepper thread]

eatahorse | Jul 13, 2012 04:58 PM

One last "hard to find" ingredient, pickled Sichuan peppers: Years ago in San Francisco (c.1972) Henry Chung gave me his own recipe for preserving chilis that he used in his Hunan Chinese restaurant. I have used it ever since because honestly I have never in all of this time and travel been able to find a commercial product that even comes close. They are very easy to make and you can find a similar recipe online at:

http://www.grazingbullock.com/?p=457

Please give it a try and I don't think you will ever want to resume the hunt for a store-bought variety. The flavor profile of the "pickling" ingredients overrides the flavor of whatever mild to medium fresh pepper you decide to use and the "mouthfeel" is just as important. These attributes are impossible to find in a canned/homogenized product from China. All the Best,

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