| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Appetizer |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Round cabbage |
| 1 1/2 |
c |
Chinese white turnip |
| 1 |
c |
Carrots |
| 1 1/2 |
c |
Cucumber |
| 1 |
c |
Celery |
| 4 |
c |
Water |
| 2 |
sl |
Fresh ginger root (up to) |
| 3 |
|
Dried red peppers |
| 8 |
|
Black peppercorns |
| 1 |
ts |
Sherry |
| 4 |
tb |
Salt |
INSTRUCTIONS
1. Wash and core cabbage; cut in 2-inch cubes. Peel turnip and carrots;
cut lengthwise in quarters, then crosswise in 2-inch sections. Peel
cucumbers; cut in 2-inch slices. Cut celery stalks in 2-inch sections.
2. Wipe all vegetables with cheesecloth; then spread out to dry for four
hours. Transfer vegetables to a crock or jar.
3. Bring water to a boil. Slice ginger root and add. Add dried red
peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove
from heat and let cool.
4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3
to 4 days in cool weather, only 2 days in summer.
NOTE: The marinade can be used again to pickle other vegetables if 1/4
cup sherry, 2 teaspoons brown sugar and 1/2 teaspoon salt are added.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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