Chinese Vegetable Pickles
|Salt||1 1⁄2 Tablespoon|
|Toasted sichuan peppercorns||2 Teaspoon|
|Dried chili peppers||4 Small|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cold water||3 Cup (48 tbs)|
|Thin ginger slices||6|
|Shao hsing wine/Dry sherry /vodka /gin||1 Tablespoon|
|Bite size vegetables||4 Cup (64 tbs) (any combination of the following: carrots, daikon, cauli-flower, cucumbers, cabbage, red or green bell peppers)|
|Red chili peppers||6|
Combine salt, peppercorns, chili peppers, and boiling water in a large bowl; stir until salt dissolves.
Stir in cold water, ginger, and wine.
Add vegetables and mix well.
Transfer to a large glass jar or ceramic pot, cover, and refrigerate for at least 24 hours or as long as 5 days.