Getting Pickled, Chinese Style

By |2015-10-06T15:55:44+00:00October 6th, 2015|Appetizers and Snacks|

I posted a photo on Facebook of the jar of "Dilly Beans" I'd put up in July, after visiting friends with a surfeit of dill. I use a recipe from a favorite book from the 1960s. It's obviously loved and remembered by other people and you can find the story here: My reward was getting a response from a publishing friend, Paul Evans, in Singapore with his Chinese wife's recipe for pickled vegetables. Fang Yan has kindly allowed me to share her recipe. Thanks to both Paul and Fang for both the recipe and the photographs!


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