---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Condiment
       Yield: 1 servings
       2 tb Salt
       1 tb Szechwan peppercorns
       2    Small dried red chili
     1/2 c  Boiling water
   3 1/2 c  Cold water
       4    Slices fresh ginger
       1 tb Dry sherry
       4 c  Total of the following in
            -bite-size pieces:
            Broccoli stems
            Napa cabbage
            Green string beans
            Red bell peppers
   In a mixing bowl, combine the salt, peppercorns, chile
   peppers and boiling water, and stir until the salt
   dissolves.  Stir in the cold water, fresh ginger, and
   vodka or sherry.  Put the vegetables of your choice
   into a Chinese pickling jar or 2-quart glass jar.  If
   using a Chinese pickling jar, seal with water
   according to the instructions.  If using a regular
   glass jar, simply cover with plastic wrap.  Do not
   wrap tightly as gas must escape.  Allow the pickles to
   sit, unrefrigerated, for 24 hours and serve. The
   pickles will keep for several days if sealed and in
   the refrigerator. From The Frugal Gourmet Cooks Three
   Ancient Cuisines, Jeff Smith, Avon, c 1989.  Typed by
   Terri St.Louis-Woltmon O:).
   Makes: 1 qt