In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling
water, and stir until the salt dissolves. Stir in the cold water, fresh
ginger, and vodka or sherry. Put the vegetables of your choice into a
Chinese pickling jar or 2-quart glass jar. If using a Chinese pickling
jar, seal with water according to the instructions. If using a regular
glass jar, simply cover with plastic wrap. Do not wrap tightly as gas must
escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve.
The pickles will keep for several days if sealed and in the refrigerator.
From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c
1989. Typed by Terri St.Louis-Woltmon O:).
Makes: 1 qt
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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