Recipe - Szechuan Pickle

BRINE
7 cup Boiled water (cooled)
3 tablespoon Salt
2 tablespoon Szechuan pepper corns (Asian
market)
2 tablespoon Vodka
One fourth cup Sliced ginger root
One half cup Hot peppers (cut with
rolling cuts)

VEGETABLES
1 pound Chinese cabbage or regular
cabbage, torn or cut into
1" squares, about
1 md Carrot, rolling cuts
1 pound Chinese radish (or icicle
radish, Asian markets),
rolling cuts

Mix the brine ingredients in a gallon (or larger) container (glass,
ceramic, stainless steel or even plastic). Add the cleaned and drained dry
vegetables to the brine (the vegetables should be completely covered by the
brine). Cover the container loosely and let it sit at room temperature for
3 to 5 days.

Notes:

The entire procedure must be greasefree at all times. This includes hands,
knives, cutting board, container, vegetables and measuring utensils.

Contamination with even small amounts of grease may result in the formation
of scum on the surface of the brine. If some scum does form, the addition
of a TBS or two of vodka will help.

The quantity of peppers may be varied according to the desired degree of
hotness.

The brine can be used over and over again as long as additional salt and
vodka are added after each use. For authenticity, instead of vodka one can
use Chinese GaoLiang wine if it is available.

A vegetable dryer that will spin vegetables is very useful for the
preparation of this dish. Only the outside of the vegetables is dried; the
moisture content of the interior should not be changed. Vodka is used
instead of vinegar for pickling the vegetables. The appearance of the
pickled vegetables is very close to that of fresh ones when vodka is used.

The final product can be stored in the refrigerator for a couple of weeks
as long as it is retained in the original brine.

This dish is a favorite side dish among the Chinese. It can be found in
many of the restaurants in China, but one would not expect to find it at
most banquets. Posted to EATL Digest by "Pamela F. Wagner"
FanofPern@AOL.COM on Jul 7, 1997