Chinese Pickles

There are many different types of Chinese vegetables that are pickled as a means of preservation. One of the most popular is preserved Sichuan vegetable. These very spicy preserved mustard greens are packed in cans or plastic bags with salt, chili, and spices. They emerge green and knotty, with a thick mantle of chili around them that gives them a red hue. They need to be rinsed thoroughly before being used. They are crunchy in texture; sour-tasting, hot, and salty in flavor. They are diced and used in stuffings (see, for example, Beggar’s Chicken), or sliced and stir-fried with vegetables, or chopped fine and sprinkled on soups. Use small amounts, and after opening, store the rest in a tightly closed jar in the refrigerator, where it should keep for many months.