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Pickled Mixed vegetables

Salads, Pickles, and Other Cold Foods

Pickled Mixed vegetables
2 Tablespoons coarse non-iodized salt
1 Tablespoon Sichuan peppercorns
2 small chili peppers
4 slices fresh ginger, peeled
1 Tablespoon clear Chinese rice wine or liquor, gin, or vodka
4 to 8 cups of any combination of peeled broccoli stems, napa cabbage, peeled carrots, cauliflower, string beans, peeled daikon, and red and green peppers, all cut into one- to two-inch pieces, each a half-inch to one-inch thick
1. In a very clean two-quart ceramic or glass jar, add one cup of boiling water and the salt and stir until dissolved, then add the peppercorns and the chili peppers. Let this rest half an hour.
2. Boil two quarts of water, and set it aside to cool to room temperature.
3. Add any mixture of prepared vegetables and the ginger and rice wine into the jar in step number one.
4. Pour the cooled water over the vegetables and fill the jar, then cover loosely with plastic wrap and set it in a warm corner of the kitchen. Leave the jar there for one to two days, then serve its contents.

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