Chinese Broccoli
INGREDIENTS:
2 tb Salt
1 tb Szechwan peppercorns
2 -(up to)
4 sm Dried red chili peppers
1/2 c Boiling water
3 1/2 c Cold water
4 -(up to)
5 sl Fresh ginger
1 tb Vodka or dry sherry
4 c Total of any combination of
-the following cut into bite
-size pieces: broccoli
-stems; Napa or Chinese
-celery; cabbage; carrots,
-cauliflower; daikon, green
-string beans; red sweet
-bell peppers
2 tb Salt
1 tb Szechwan peppercorns
2 -(up to)
4 sm Dried red chili peppers
1/2 c Boiling water
3 1/2 c Cold water
4 -(up to)
5 sl Fresh ginger
1 tb Vodka or dry sherry
4 c Total of any combination of
-the following cut into bite
-size pieces: broccoli
-stems; Napa or Chinese
-celery; cabbage; carrots,
-cauliflower; daikon, green
-string beans; red sweet
-bell peppers
hazyone@aol.com Recipe : Jeff Smith In a mixing bowl combine the salt, peppercorns, chili peppers, and boiling water, and stir until the salt dissolves. Stir in the cold water, ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or a 2-quart glass jar. If using a CPJ, seal with water according to the instuctions. If using a regular glas jar, simply cover with plastic wrap. Do not wrap tightly as gas must escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve. The pickles will keep for several days if sealed and in the refrigerator.
CHILE-HEADS ARCHIVES
CHILE-HEADS ARCHIVES