Chinese Brine Pickles

Title:
Chinese Brine Pickles

Yield:
1 Servings

Categories:
Chinese,
Condiment




Ingredients:





     2 tb Salt


     1 tb Szechwan peppercorns


     2    Small dried red chili


          -peppers


   1/2 c  Boiling water


 3 1/2 c  Cold water


     4    Slices fresh ginger


     1 tb Dry sherry


     4 c  Total of the following in


          -bite-size pieces:


          Broccoli stems


          Napa cabbage


          Celery


          Cabbage


          Carrots


          Cauliflower


          Daikon


          Green string beans


          Red bell peppers






 In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling


 water, and stir until the salt dissolves. Stir in the cold water, fresh


 ginger, and vodka or sherry. Put the vegetables of your choice into a


 Chinese pickling jar or 2-quart glass jar.  If using a Chinese pickling


 jar, seal with water according to the instructions. If using a regular


 glass jar, simply cover with plastic wrap.  Do not wrap tightly as gas must


 escape.  Allow the pickles to sit, unrefrigerated, for 24 hours and serve.


 The pickles will keep for several days if sealed and in the refrigerator.


 From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c


 1989.  Typed by Terri St.Louis-Woltmon O:).


 


 Makes: 1 qt


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini