1. Wash and core cabbage; cut in 2-inch cubes. Peel turnip and carrots; cut lengthwise in quarters, then crosswise in 2-inch sections. Peel cucumbers; cut in 2-inch slices. Cut celery stalks in 2-inch sections. 2. Wipe all vegetables with cheesecloth; then spread out to dry for four hours. Transfer vegetables to a crock or jar. 3. Bring water to a boil. Slice ginger root and add. Add dried red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cool. 4. Pour over vegetables and cover tightly. Let stand (un-refrigerated) 3 to 4 days in cool weather, only 2 days in summer. NOTE: The marinade can be used again to pickle other vegetables if 1/4 cup sherry, 2 teaspoons brown sugar and 1/2 teaspoon salt are added.
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