Free Recipe Chinese Pickles
Recipe Type: Free Appetizer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10
Ingredients for Chinese Pickles Recipe
2 c Round cabbage
1-1/2 c Chinese white turnip
1 c Carrots
1-1/2 c Cucumber
1 c Celery
4 c Water
2 sl Fresh ginger root
2 -(up to)
3 Dried red peppers
8 Black peppercorns
1 ts Sherry
4 tb Salt
Chinese Pickles Preparation
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. NOTE: The marinade can be used again to pickle other vegetables if 1/4 cup sherry, 2 teaspoons brown sugar and 1/2 teaspoon salt are added. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .
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