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Receta Chinese Pickles
by Global Cookbook

Chinese Pickles
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Ingredientes

  • 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

Direcciones

  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.