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Pickles >> Chinese Pickles
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Pickles >> Chinese Pickles

 

Ingredients:
						
Round Cabbage . . . . . 2 Cup Chinese White Turnip . . 1 ½ Cup Carrots . . . . . . . . . . 1 Cup Cucumber . . . . . . . . . 1 ½ Cup Celery . . . . . . . . . . . 1 Cup Water . . . . . . . . . . . 4 Cups Fresh Ginger Root . . . . 3 Nos Dried Red Peppers . . . 3 Nos Black Peppercorns . . . 8 Nos Sherry . . . . . . . . . . 1 Tsp Salt . . . . . . . . . . . . 4 Tbsp
Preparation:
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.
Wipe All Vegetables With Cheesecloth; Then Spread Out To Dry For Four Hours.
Transfer Vegetables To A Crock Or Jar.
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.
Pour Over Vegetables And Cover Tightly.
Let Stand (unrefrigerated) 3 To 4 Days In Cool Weather, Only 2 Days In Summer.


You can serve with your family and friends.
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