Chinese Pickles

Ingredients

• 7 cups cabbage
• 6 cups cucumbers (cut in 8ths)
• 6 turnips (small, cut in 4ths)
• 6 cups carrots (cut in 2″ pieces)
• 4 cups celery (cut in 2″ pieces)
• 6 slices ginger
• 10 whole red peppers
• 30 peppercorns
• ¼ lb salt
• 1 Tbs wine
• 2 tsp msg
• 15 cups water

Method

Wash and cut vegetables. Let dry ½ day. Boil water and add seasonings. Cool. Place in large crock or jar and pour liquid over. (Vegetables should be covered.) Let stand 1-4 days.

As used, add more vegetables and 1 Tbs salt, ½ cup white wine and 1 Tbs brown sugar.

For our jar—

Approximately…

• 4 carrots
• 4 celery stalks
• ½ head cauliflower
• ¼ head cabbage

Try – green beans, broccoli stems

• 1 qt water
• 2 Tbs salt
• 2 slices ginger
• 1 tsp Szeshuan peppercorns
• 1-2 peppers (cut for hotter)
• 1 Tbs sherry