Someone was asking about such and while this doesnt match the type asked
for, I thought it interesting.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chinese Brine Pickles
Categories: Appetizers
Yield: 16 Servings

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

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

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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