2 tbsp salt
1 tbsp szechwan peppercorns
2 small dried red chili peppers
1/2 cup boiling water
3 1/2 cup cold water
4 slices fresh ginger
1 tbsp dry sherry
4 cup total of the following in bite-size, pieces:
1 broccoli stems
1 napa cabbage
1 celery
1 cabbage
1 carrots
1 cauliflower
1 daikon
1 green string beans
1 red bell peppers
Directions
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
Servings: 1 servings
Brine Pickles Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into antiquity, at least as far as the Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to historians is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also describes how the ancient chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks like bay, fennel and parsley. During the next few hundred years, the powerful and rich houses competed with each other to serve the best banquets, and as a consequence, cooks and their recipes were much in demand. Even so, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cook books are in high demand, due to more people being able to read, more free time and having more money. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Brine Pickles recipe.
