Chinese Brine Pickles Recipe
Recipe Ingredients
2 tbsp salt
1 tbsp szechwan peppercorns
2 small dried red chili peppers
1/2 cup boiling water
3 1/2 cup cold water
4 slices fresh ginger
1 tbsp dry sherry
4 cup total of the following in bite-size, pieces:
1 broccoli stems
1 napa cabbage
1 celery
1 cabbage
1 carrots
1 cauliflower
1 daikon
1 green string beans
1 red bell peppers
Recipe Preparation
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
Servings: 1
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Chinese Brine Pickles Recipe from the Recipes-4U Cookbook
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