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2 tbsp salt
1 tbsp Szechwan peppercorns
2 to 4 small dried red chili peppers
1/2 cup boiling water
3 1/2 cups cold water
4 to 5 slices fresh ginger
1 tbsp vodka or dry sherry
4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon
green string beans red sweet bell peppers
In a mixing bowl combine the salt, peppercorns, chili peppers, and boiling water, and stir until the salt dissolves. Stir in the cold water, ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or a 2-quart glass jar. If using a CPJ, seal with water according to the instuctions. If using a regular glas 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.
1 tbsp Szechwan peppercorns
2 to 4 small dried red chili peppers
1/2 cup boiling water
3 1/2 cups cold water
4 to 5 slices fresh ginger
1 tbsp vodka or dry sherry
4 cups TOTAL of any combination of the following cut into bite size pieces: broccoli stems Napa or Chinese cabbage celery carrots cauliflower daikon
green string beans red sweet bell peppers
In a mixing bowl combine the salt, peppercorns, chili peppers, and boiling water, and stir until the salt dissolves. Stir in the cold water, ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or a 2-quart glass jar. If using a CPJ, seal with water according to the instuctions. If using a regular glas 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.
