Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Salt Broccoli stems
1 tb Szechwan peppercorns Napa cabbage
2 Small dried red chili Celery
-peppers Cabbage
1/2 c Boiling water Carrots
3 1/2 c Cold water Cauliflower
4 Slices fresh ginger Daikon
1 tb Dry sherry Green string beans
4 c Total of the following in Red bell peppers
-bite-size pieces:

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

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