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- Adapted from The Spice Merchantâs Daughter, Christina Arokiasamy
- 1 hothouse cucumber
- 1/2 t salt
- 8 oz carrots, cut into 2 inch long pieces and sliced vertically if super thick
- 1 cup sliced Napa cabbage
- 1 sweet bell pepper, sliced
- 1 red onion, thickly sliced
- fresh red chile peppers, to taste (she suggests 3-4, I used 1 jalapeno seeded), seeded and chopped
- 8 garlic cloves, smashed and peeled
- 4 T sugar, or more to taste
- additional 1/2 t salt
- 1 cup roasted, salted peanuts
- 4 T sesame seeds
- 3 1/2 T oil
- 1 1/2 cups white distilled vinegar
View Full Recipe at The Spiced Life
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1257g | |
| Calories 1445 | |
| Calories from Fat 886 | 61% |
| Total Fat 99.25g | 124% |
| Saturated Fat 14.79g | 59% |
| Trans Fat 0.41g | |
| Cholesterol 0mg | 0% |
| Sodium 2979mg | 124% |
| Potassium 2455mg | 70% |
| Total Carbs 95.73g | 26% |
| Dietary Fiber 25.4g | 85% |
| Sugars 50.83g | 34% |
| Protein 50.17g | 80% |
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ge%20bowl.%20Add%20the%20hot%20peanut%20mixture%20and%20the%20sesame%20seeds.%20Toss%20to%20coat%20the%20veggies%20evenly.%20Let%20the%20mixture%20cool%20completely.%20Store%20in%20an%20airtight%20container%20in%20the%20refrigerator%20for%20up%20to%202%20weeks.%20Serve%20at%20room%20temperature%20or%20a%20little%20cool%20from%20the%20fridge.%20The%20longer%20the%20pickles%20sit,%20the%20stronger%20and%20therefore%20tastier%20they%20will%20get.%3C/p%3E){kind=link}