Chinese pickles

Yield: 10 Servings

Measure Ingredient
2 cups Round cabbage
1½ cup Chinese white turnip
1 cup Carrots
1½ cup Cucumber
1 cup Celery
4 cups Water
2 slices Fresh ginger root (up to)
3 Dried red peppers
8 Black peppercorns
1 teaspoon Sherry
4 tablespoons Salt

1. Wash and core cabbage; cut in 2-inch cubes. Peel turnip and carrots; cut lengthwise in quarters, then crosswise in 2-inch sections. Peel cucumbers; cut in 2-inch slices. Cut celery stalks in 2-inch sections.

2. Wipe all vegetables with cheesecloth; then spread out to dry for four hours. Transfer vegetables to a crock or jar.

3. Bring water to a boil. Slice ginger root and add. Add dried red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cool.

4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3 to 4 days in cool weather, only 2 days in summer.

NOTE: The marinade can be used again to pickle other vegetables if ¼ cup sherry, 2 teaspoons brown sugar and ½ teaspoon salt are added.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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