Yield: 1 Servings
|1 tablespoon||Szechwan peppercorns|
|2 \N||Small dried red chili peppers|
|½ cup||Boiling water|
|3½ cup||Cold water|
|4 \N||Slices fresh ginger|
|1 tablespoon||Dry sherry|
|4 cups||Total of the following in bite-size pieces:|
|\N \N||Broccoli stems|
|\N \N||Napa cabbage|
|\N \N||Green string beans|
|\N \N||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