Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Salt
   1       tb           Szechwan peppercorns
   2                    Small dried red chili
                        -peppers
     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
                        Celery
                        Cabbage
                        Carrots
                        Cauliflower
                        Daikon
                        Green string beans
                        Red bell peppers

Preparation:

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.