Chinese Mixed Pickles
Chinese Mixed Pickles
Pickling Liquid
3 cups granulated sugar
3 cups white vinegar
1 1/2 cups water
1 1/2 tpss salt
Combine all ingredients in 3-quart saucepan
Cook & stir over medium heat until liquid boils
Remove from heat; cool
Pickles
3 large carrots
1 (1 pound) Chinese white radish
1 large cucumber
4 stalks celery
8 scallions
4 ounces fresh ginger root
1 large red bell pepper
1 large green bell pepper
Wash all vegetables
Pare carrots & radish
Cut cucumber lengthwise into quarters & remove seeds
Cut carrots, radish & cucumber into matchstick thin strips about 2 inches long
Cut celery into 1/2-inch diagonal slices
Cut onions into 1/4-inch diagonal slices
Pare ginger root & cut into thin slices
Remove seeds from peppers & cut peppers into 1/2-inch cubes
Fill a 5-quart Dutch oven half full of water
Cover & cook over high heat until water boils
Uncover & add all vegetables
Remove from heat immediately
Let vegetables st& uncovered for 2 min
Drain vegetables in large col&er
Spread vegetables out on clean towels & allow to dry 2 or 3 hour
Pack vegetables firmly into clean jars with lid
Pour pickling liquid into jars until vegetables are completely covered
Cover jars tightly
Store in refrigerator at least 1 week before using
Makes 1 1/2 to 2 quarts
Leave a Comment