Pickled Napa Cabbage, Carrots, and Snow Peas Gourmet | June 2005
- 1/2 cup rice vinegar (not seasoned)
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon finely chopped peeled fresh ginger
- 2 teaspoons salt
- 1/2 teaspoons finely chopped garlic
- 3 whole cloves
- 5 medium carrots, cut into 3- by 1/8-inch matchsticks
- 3/4 lb snow peas, trimmed and strings discarded
- 1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips
- 2 tablespoons thinly sliced seeded fresh mild red chile, such as red jalapeño
Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
Just before serving, toss vegetables with pickling liquid and chile in a large bowl.
Pickling liquid can be made 1 day ahead and chilled, covered.
Vegetables can be blanched 1 day ahead and chilled separately in sealed plastic bags lined with paper towels.
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