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Chinese Brine Pickles

Yield: 1 Servings

Ingredients and directions for this recipe

2 tb Salt
1 tb Szechwan peppercorns
2 Small dried red chili
-peppers
1/2 c Boiling water
3 1/2 c Cold water
4 Slices fresh ginger
1 tb Dry sherry
4 c 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

See also:
Previous recipe Chinese Braised Chicken
Next recipe Chinese Broccoli

Or try one of these recipes:
Ginsberg's Creamy Corn Soup
Royal Purple Eggplant Pie