Recipe for Chinese Brine Pickles

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

Instructions:
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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