Chinese Pickles

Ingredients

The Brine:

• 2 Tbs salt
• 1 qt. water
• 1-2 dried chili peppers
• 1 Tbs Szechuan peppercorns
• 1 Tbs dry sherry, gin or vodka

The Vegetables:

• 4 carrots
• 4 celery stalks
• ½ head cauliflower
• ¼ head cabbage
• ½ “hot house” or Japanese cucumber
• 3 or 4 pieces ginger, about the size of a quarter, peeled

Method

1. Bring 2 c. water, salt, Szechuan peppercorns and chili peppers to a boil and stir until the salt is dissolved. Add 2 c. cold water and sherry and set aside.
2. Peel the carrots and string the celery if necessary, Wash the cucumber (peel if not using a hot house cucumber). Cut the carrots, celery and cucumbers into pieces approximately ½″ x 2″. Break the cauliflower into small florets, cutting large pieces in half. Core the cabbage and cut it into quarters. Cut one quarter crosswise into strips approximately ½″ wide. (You might want to try other vegetables. Broccoli stems, turnips, and green beans are all classic additions. You can try anything else you think you might like. Garlic is a nice addition too, but garlic is notorious for promoting bacterial growth. Kosher pickles are made this way and they have garlic, so it is up to you.)
3. Place the vegetables into a large glass or porcelain container with a lid. Pour the brine over the vegetables, distribute the ginger and hot peppers among them. The brine should completely cover the vegetables. Poke and stir the vegetables to eliminate any air bubbles.
4. Cover and let stand at room temperature 1-4 days. Refrigerate after 4 days.

Yield: about 2 quarts

Notes

These pickles are made the same way as Western sauerkraut, and they will eventually get sour. You just have to experiment with how long you like them to be left in the brine before you eat them. Pickles that are too far gone to eat can be wonderful added to a meat and vegetable stir fry.