Title: Chinese Pickles
Categories: Appetizer
Yield: 10 Servings

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 sl Fresh ginger root
2 -(up to)
3 Dried red peppers
8 Black peppercorns
1 ts Sherry
4 tb Salt

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.

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.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.