Title: CHINESE BRINE PICKLES
Categories: Chinese, Condiment
Yield: 1 servings
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.
