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Рецепт Chinese Pickles

by Global Cookbook

Ингредиенты

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 slc Fresh ginger root 2 x -(up to) 3 x Dry red peppers 8 x Black peppercorns 1 tsp Sherry 4 Tbsp. Salt

Инструкции

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 hrs. Transfer vegetables to a crock or possibly jar.
3. Bring water to a boil. Slice ginger root and add in. Add in dry red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cold.
4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3 to 4 days in cold weather, only 2 days in summer.
5. NOTE: The marinade can be used again to pickle other vegetables if 1/4 c. sherry, 2 tsp. brown sugar and 1/2 tsp. salt are added.

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