Basic Chinese Pickles

Preparation info
  • Makes about

    1.5 kg

    worth of pickles
    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

It’s good to have a supply of pickled vegetables on hand. Both snack and condiment, these sour preserved vegetables find their way into many dishes of the north. They are the product of long winters and hot summers, which demand a way to keep vegetables long past harvest.


  • Carrots 300 g (11 oz)
  • White radish 500 g (


  1. Prepare pickles a day in advance. Prepare vinegar solution. In a deep pot, heat mineral water, salt, chillies, ginger and garlic. Bring to boil, then leave to cool to room temperature before adding Chinese rice wine. Set aside.
  2. Prepare vegetables. Peel and slice carrot, radish and bamboo shoot. Mix with remaining salt and set aside for 20 minutes.
  3. Rin