Chinese Pickles Recipe

Ingredients

• Round cabbage . . . . . 2 cup
• Chinese white turnip . . 1 ½ cup
• Carrots . . . . . . . . . . 1 cup
• Cucumber . . . . . . . . . 1 ½ cup
• Celery . . . . . . . . . . . 1 cup
• Water . . . . . . . . . . . 4 cups
• Fresh ginger root . . . . 3 nos
• Dried red peppers . . . 3 nos
• Black peppercorns . . . 8 nos
• Sherry . . . . . . . . . . 1 tsp
• Salt . . . . . . . . . . . . 4 tbsp

How to make Chinese Pickles

1. Wash and core cabbage; cut in 2-inch cubes.
2. Peel turnip and carrots; cut lengthwise in quarters, then crosswise in 2-inch sections.
3. Peel cucumbers; cut in 2-inch slices.
4. Cut celery stalks in 2-inch sections.
5. Wipe all vegetables with cheesecloth; then spread out to dry for four hours.
6. Transfer vegetables to a crock or jar.
7. Bring water to a boil.
8. Slice ginger root and add.
9. Add dried red peppers, peppercorns, sherry and salt.
10. Let simmer 1 minute; then remove from heat and let cool.
11. Pour over vegetables and cover tightly.
12. Let stand (unrefrigerated) 3 to 4 days in cool weather, only 2 days in summer.