With traditional Chinese flavours, including spicy Szechaun and tangy ginger, this hot preserve will add the perfect amount of spice to your salad or sandwich. Store for at least 1 week to let the flavours develop, then for up to 3 months in a cool, dark place. Once opened, keep chilled and use within 1 week.
- Put the vinegar, sugar and 1 tbsp salt in a large pan. Heat gently until the sugar has dissolved. Add the peppercorns and bring to the boil; simmer for 1 min, then remove from the heat. Combine the prepared veg, chillies and ginger in a bowl and pour over the vinegar mixture. Set aside until completely cold.
- Spoon the vegetables into sterilised jars, topping up with the cooled vinegar mixture as required. Seal the jars and store.
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