Chinese Vegetable Pickles Recipe
Ingredients
| Salt | 1 1/2 Tablespoon | |
| 2 teaspoons toasted Sichuan peppercorns | ||
| 4 small dried chili peppers | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| Cold water | 3 Cup (16 tbs) | |
| 6 thin slices fresh ginger | ||
| 1 tablespoon Shao Hsing wine or dry sherry, vodka, or gin | ||
| 4 cups of any combination of the following, cut into bite-size pieces: carrots, daikon, cauli-flower, cucumbers, cabbage, red or green bell peppers | ||
| Red peppers | 6 To taste | |
Directions
Combine salt, peppercorns, chili peppers, and boiling water in a large bowl; stir until salt dissolves.
Stir in cold water, ginger, and wine.
Add vegetables and mix well.
Transfer to a large glass jar or ceramic pot, cover, and refrigerate for at least 24 hours or as long as 5 days.
Stir in cold water, ginger, and wine.
Add vegetables and mix well.
Transfer to a large glass jar or ceramic pot, cover, and refrigerate for at least 24 hours or as long as 5 days.
Chef
