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Chinese Pickles

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You will understand why Chinese pickles are so addictive once you get a taste of them! Chinese Pickles have got a divine taste about them. Prepare some for your family!
  Round cabbage 2 Cup (32 tbs)
  Chinese white turnip 1 1⁄2 Cup (24 tbs)
  Carrots 1 Cup (16 tbs)
  Cucumber 1 1⁄2 Cup (24 tbs)
  Celery 1 Cup (16 tbs)
  Salt 4 Tablespoon
  Water 4 Cup (64 tbs)
  Fresh root ginger slice 2
  Dried red peppers 2
  Black peppercorns 8
  Sherry 1 Teaspoon

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.

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