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Sichuan Pickled Vegetables II
Salads, Pickles, and Other Cold Foods
|Sichuan Pickled Vegetables II|
2 Tablespoons coarse salt
3 Tablespoons Sichuan peppercorns
2 red chili peppers, cut in quarters the long way, seeded, their membranes removed
1 small knob of fresh ginger, peeled, and cut into long very thin strips
2 Tablespoons Mao tai or any Chinese liquor
3 Tablespoons Chinese rice wine
6 carrots, peeled, then cut into two-inch by half-inch strips
3 Chinese thin cucumbers (do not peel them), cut into two-inch by half-inch strips
1 small Chinese white turnip, peeled, then cut into two-inch by half-inch strips
1/2 small head of cabbage, core removed, then cut into two-inch by half-inch strips
1. Rinse a crock or very large jar, and dry it with paper towels, then add two quarts of boiling water, the salt, Sichuan peppercorns, chili peppers, and the ginger and allow to cool overnight.
2. Put all the vegetables (as many as fit at one time) into a large strainer basket and pour one quart of boiling water for each strainer basket full, over the cut vegetables, drain well, and then put these into the crock or jar, continuing until all have been rinsed with and then drained from their boiling water.
3. Cover loosely, stir the vegetables every six hours with a large spoon that has been rinsed with boiling water, and the vegetables are ready to eat after eighteen hours. Serve the vegetables drained, and at room temperature.