Recipe - Brine Pickles

2 tablespoon Salt
1 tablespoon Szechwan peppercorns
2 Small dried red chili
peppers
One half cup Boiling water
3 One half cup Cold water
4 Slices fresh ginger
1 tablespoon Dry sherry
4 cup Total of the following in
bitesize 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 2quart 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.LouisWoltmon O:).

Makes: 1 qt

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip