Ingredients Jump to Instructions ↓

  1. 2 tablespoons Salt

  2. 1 tablespoon Szechwan peppercorns

  3. 2 Small dried red chili peppers

  4. cup Boiling water

  5. 3 1/2 cup Cold water

  6. 4 Slices fresh ginger

  7. 1 tablespoon Dry sherry

  8. 4 cups Total of the following in bite-size pieces:

  9. Broccoli stems

  10. Napa cabbage

  11. Celery

  12. Cabbage

  13. Carrots

  14. Cauliflower

  15. Daikon

  16. Green string beans

  17. Red bell peppers

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. Makes: 1 qt


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