Chinese Pickles
By: Anonymous
Published: Thursday, February 11, 2010 - 5:15pm

Ingredients




2 cups Round cabbage
cup Chinese white turnip
1 cup Carrots
cup Cucumber
1 cup Celery
4 cups Water
2 slcs Fresh ginger root
2 -(up to)
3 Dried red peppers
8 Black peppercorns
1 teaspoon Sherry
4 tablespoons Salt

Preparation

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. 5 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.