Chinese Mixed Pickles

Title:
Chinese Mixed Pickles

Yield:
1 Servings

Categories:
Chinese,
Condiment




Ingredients:




-----------------------------PICKLING
SOLUTION-----------------------------


     3 c  Sugar


     3 c  White Vinegar


 1 1/2 c  Water


 1 1/2 ts Salt





----------------------------------PICKLES----------------------------------


     3 lg Carrots


     1 lg Chinese White Radish


     1 lg Cucumber


     4    Stalks Celery


     8    Green Onions


     4 oz Fresh Ginger Root


     1 lg Red Pepper


     1 lg Green Pepper





 For Pickling Liquid:  Combine all ingredients in a 3 quart saucepan. Cook


 and stir over medium heat until liquid boils. Remove from heat. Cool. For


 Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber


 lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber


 into "match stick" thin strips about 2 inches long. Cut celery into 1/4


 inch diagonal slices.  Remove seeds from peppers and cut peppers into 1/2


 inch cubes.


 


 Fill a 5 quart Dutch oven half full of water.  Cover and cook over heat


 until water boils.  Uncover and add all vegetables. Remove from heat


 immediately.  Let vegetables stand uncovered for 2 minutes.


 


 Drain vegetables in a large colander.  Spread vegetables out on clean


 towels and allow to dry for 2 to 3 hours.


 


 Pack the vegetables firmly into clean jars with lids. Pour the pickling


 solution into the jars until the vegetables are completely covered. Cover


 jars tightly. Store in refrigerator for at least 1 week before using.


 


 Makes 1-1/2 to 2 quarts.


 


 From: "Chinese Cooking Class Cookbook" by the editors of Consumer Guide,


 Publications International Ltd, 1980. ISBN 0-517-322455.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini