Sichuan Chilli Pickles

4 serves | 1 day

If you’re a fan of bold, spicy, and tangy flavours, this Sichuan Chilli Pickle is about to become your new go-to! Bursting with the heat of Sichuan peppercorns and the zing of vinegar, this pickle adds an irresistible kick to any dish. It's incredibly easy to make and can be enjoyed as a refreshing cold side dish, or even layered onto sandwiches, burgers, or whatever else needs a little heat and tang. Perfect for spicing up your meals in an instant, this pickle is as versatile as it is flavourful.

Sichuan Chilli Pickles

Ingredients

  • Carrots, slice or julienne
  • Cucumber, slice (optional)
  • 10g sichuan peppercorns (more if you want more heat)
  • 5g dried chilli (more if you want more heat)
  • 1 bay leaf
  • 1 cup of water
  • 1/4 cup of rice wine vinegar
  • 1 tbsp of soy sauce
  • 1 tsp of sugar
  • Salt, to taste

Method

  1. Arrange carrots (and cucumber if using) in a clean jar.
  2. Toast sichuan peppercorns, dried chilli and bay leaf on medium heat until they are fragrant. Toss the pan occasionally to avoid the spices from burning.
  3. Prepare the brine by adding water, vinegar, sugar and salt to taste. Stir until sugar and salt dissolve.
  4. Mix the spices into brine.
  5. Carefully pour brine into the jar. Make sure all carrots are submerged.
  6. Refrigerate overnight.
  7. Enjoy as a cold side dish, in sandwiches or burgers or with anything that needs extra zing and heat!

Shop the ingredients

  • Sichuan Peppercorn

    Sichuan Peppercorn

    Sichuan Peppercorn

    From $4.50 AUD
    $0.00 AUD From $4.50 AUD
  • Dried Chilli (Sectioned)

    Dried Chilli (Sectioned)

    Dried Chilli (Sectioned)

    From $3.00 AUD
    $0.00 AUD From $3.00 AUD
  • Bay Leaves

    Bay Leaves

    Bay Leaves

    From $1.00 AUD
    From $1.00 AUD