brine pickles

Categories
China
Condiments
Yield
1 Servings
MeasureIngredient
2 tablespoons Salt
1 tablespoon Szechwan peppercorns
Small dried red chili peppers
½ cup Boiling water
3½ cup Cold water
Slices fresh ginger
1 tablespoon Dry sherry
4 cups 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

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