Title: CHINESE MIXED PICKLES
Categories: Chinese, Condiment
Yield: 1 servings

———————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.

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