7 cups Boiled water (cooled)
3 tablespoons Salt
2 tablespoons Vodka
cup Sliced ginger root
cup Hot peppers (cut with rolling cuts)
1 medium Carrot, rolling cuts
Mix the brine ingredients in a gallon (or larger) container (glass, ceramic, stainless steel or even plastic). Add the cleaned and drained dry vegetables to the brine (the vegetables should be completely covered by the brine). Cover the container loosely and let it sit at room temperature for 3 to 5 days.
Contamination with even small amounts of grease may result in the formation of scum on the surface of the brine. If some scum does form, the addition of a TBS or two of vodka will help.
The quantity of peppers may be varied according to the desired degree of hotness.
A vegetable dryer that will spin vegetables is very useful for the preparation of this dish. Only the outside of the vegetables is dried; the moisture content of the interior should not be changed. Vodka is used instead of vinegar for pickling the vegetables. The appearance of the pickled vegetables is very close to that of fresh ones when vodka is used.