Brine Pickles Recipe

• 2 Tbsp. Salt
• 1 Tbsp. Szechwan peppercorns
• 2 sm dry red chili peppers
• 1/2 c. Boiling water
• 3 1/2 c. Cool water
• 4 slc fresh ginger
• 1 Tbsp. Dry sherry
• 4 c. Total of the following in bite-size pcs: Broccoli stems Napa cabbage Celery Cabbage Carrots Cauliflower Daikon Green string beans Red bell peppers

1. In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling water, and stir till the salt dissolves.
2. Stir in the cool water, fresh ginger, and vodka or possibly sherry.
3. Put the vegetables of your choice into a Chinese pickling jar or possibly 2-qt glass jar.
4. If using a Chinese pickling jar, seal with water according to the instructions.
5. If using a regular glass jar, simply cover with plastic wrap.
6. Don't wrap tightly as gas must escape.
7. Allow the pickles to sit, unrefrigerated, for 24 hrs and serve.
8. The pickles will keep for several days if sealed and in the refrigerator.
9. Makes: 1 quart

salt, peppercorns, red chili peppers, boiling water, water, ginger, sherry, broccoli stems

Taken from cookeatshare.com/recipes/brine-pickles-92327 (may not work)