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Brine Pickles

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      Title: BRINE PICKLES
 Categories: China, Condiments
      Yield: 1 Servings
 
      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
  Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
  Typed by Terri St.Louis-Woltmon O:).
  
  Makes: 1 qt
 
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