The most recent Grinnell Magazine isn't completely useless! It has a recipe for Sweet Cantonese Mixed Pickles, excerpted from a new cookbook by an alum. I tweaked it by using the specific veggies below, by doubling everything except the chiles, and by using Splenda instead of sugar. (Recipes like this are a great time to use sugar substitutes. You can tell when that ain't sugar in your tea, but here the other flavors (vinegar, ginger, red chile pepper) are so bold that you can't really tell, or if you can, it doesn't really matter. And it means that you can eat an entire pile of pickled peppers without caloric consequences. Heh. I'm fired.) I just took mine out of the fridge, and yum. Definitely making this for the next Soup & Story.
2 large green peppers (~ 3 cups)
2 large yellow peppers (~ 3 cups)
A small stalk of broccoli (~ 2 cups)
2 T salt
1 C white wine vinegar
1 C Splenda
1 C water
4 medium red chiles
Big piece of fresh ginger root, enough for a cup once peeled and sliced
Fresh white peppercorns (I didn't measure)
Wash the peppers and broccoli and chop coarsely. Sprinkle with the salt and put them in the fridge for 30 minutes to an hour.
Meanwhile, the dressing: Combine the vinegar, Splenda, and water in a separate bowl. Wash and chop the chiles and add them. Peel and slice the ginger and add it as well. Grind in as much pepper as you feel like using.
By now it should have been at least 30 minutes, depending on how good you are at peeling ginger (I'm pretty slow). Drain the salted veggies, pour the dressing over them, and refrigerate for 4 hours before serving. Eat voraciously while updating your LiveJournal.