Omnivore's Cookbook · by Maggie Zhu★ 5.0 (2)
Chinese Pickled Peppers (Quick Pickled Pao Jiao)
NUTRITION · PER SERVING1447M COOK
CAL 0%·PRO 0%
CARBS 1G60% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-pickled Sichuan peppers with garlic and ginger in a salty, sour brine. A punchy condiment to top stir-fries, soups, and other dishes, ready after several hours of steeping.
condimentchinesedairy freegluten freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 8 to 10 jalapenos (, quartered and deseeded, or sliced and deseeded (*Footnote 1))
- 1 clove garlic (, lightly crushed)
- 3 slices ginger
- 2 teaspoons Baijiu ((or vodka))
- 1 teaspoon sugar
- 3/4 teaspoons salt
- 1/3 cup Chinese white rice vinegar ((or regular rice vinegar, or distilled vinegar))
- 1/4 cup water
At a glance
PER SERVING · TIME 1447M
CAL 0%·PRO 0%
CARBS 1G60% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 2m
- Sodium
- 109mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 15mg
- Calcium
- 1mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.