2 tablespoons Brown peppercorn
3 tablespoons Salt
8 cups Boiling water
2 tablespoons Wine
5 slices Ginger
4 Hot red pepper
1 Turnip
1/2 Carrot
1/2 lb Cabbage
3 small Cucumbers

Clean and wipe dry a large mouth bottle or crock. Place pepper corn and salt in bottle. Pour in boiling water, let cool. Add wine, ginger and hot pepper (cut into small pieces or just slash lengthwise but do not cut small pieces). Mix well. This will be the brine of mix vegetables pickle. Cut the turnip, carrot and cucumber into small pieces the size of a little finger. Don’t peel. Add to the brine. Tear the cabbage leaves with fingers into small pieces, wipe dry or place in sun shine a few minutes, then add to the brine. Mix with other vegetables, and cover with close fitting lid, soak about 3 days. This brine may be used many time, but as new vegetables are used, add 2 teaspoons salt and 2 tablespoons wine each time.