Chinese Pickles Recipe

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Servings: 10

Ingredients

Cost per serving $0.60 view details

Directions

  1. 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. 2. Wipe all vegetables with cheesecloth; then spread out to dry for four hrs. Transfer vegetables to a crock or possibly jar.
  3. 3. Bring water to a boil. Slice ginger root and add in. Add in dry red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cold.
  4. 4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3 to 4 days in cold weather, only 2 days in summer.
  5. NOTE: The marinade can be used again to pickle other vegetables if 1/4 c. sherry, 2 tsp. brown sugar and 1/2 tsp. salt are added.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 197g
Recipe makes 10 servings
Calories 26  
Calories from Fat 2 8%
Total Fat 0.19g 0%
Saturated Fat 0.03g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2824mg 118%
Potassium 199mg 6%
Total Carbs 5.42g 1%
Dietary Fiber 1.8g 6%
Sugars 3.24g 2%
Protein 0.88g 1%
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