Pea Pods Oriental
1 Tbsp salt
1 quart cold water
3/4 lb fresh broccoli
3 c immature pea pods or Chinese pea pods
4 to 5 celery stalks without leaves
1 c chopped red pepper
1 quart water
1/4 c pickling salt
2 - 8 oz cans whole water chestnuts, drained
5 c white vinegar
1/2 c sugar
1 Tbsp grated gingerroot
3 Tbsp mustard seeds
In a large bowl, stir 1 Tbsp salt into 1 quart cold water, set aside.
Wash broccoli. Immerse in salted water, 10 minutes. Rinse with fresh
water. Cut into flowerets with 1” stems attached. Peel remaining stems with vegetable peeler. Cut into 1/8” slices. Wash pea pods, break off stem ends. Wash celery, cut off base. Cut stalks into 1/4” slices, making 3 cups.
In a large bowl, combine broccoli flowerets and sliced stems, pea pods,
cliced celery and red pepper and set aside.
In a large saucepan, combine 1 quart water and pickling salt. Bring to a
boil. Pour brine over vegetables. Cover with a towel and let sit 10 to 12
hours. Drain and discard brine. Prepare jars, caps and bands. Stir water chestnuts into marinated vegetables.
In a large saucepan, combine vinegar, sugar, gingerroot and mustard
seeds. Bring to a boil. Cover and simmer for 10 minutes.
Pack vegetables into jars, leaving 1/2” headspace. Add boiling vinegar
mixture to cover. Check for air bubbles and adjust headspace if needed.
Process pint jars in a boiling water bath for 10 minutes. Adjust time
according to altitude.
Makes: 6 pints