Recipe - Chinese Pickles

2 cup Round cabbage
1 One half cup Chinese white turnip
1 cup Carrots
1 One half cup Cucumber
1 cup Celery
4 cup Water
2 sl Fresh ginger root
2 (up to)
3 Dried red peppers
8 Black peppercorns
1 teaspoon Sherry
4 tablespoon Salt

1. Wash and core cabbage; cut in 2inch cubes. Peel turnip and carrots;
cut lengthwise in quarters, then crosswise in 2inch sections. Peel
cucumbers; cut in 2inch slices. Cut celery stalks in 2inch sections.

2. Wipe all vegetables with cheesecloth; then spread out to dry for four
hours. Transfer vegetables to a crock or jar.

3. Bring water to a boil. Slice ginger root and add. Add dried red
peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove
from heat and let cool.

4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3
to 4 days in cool weather, only 2 days in summer.

NOTE: The marinade can be used again to pickle other vegetables if 1/4
cup sherry, 2 teaspoons brown sugar and One half teaspoon salt are added.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.