Chinese Mixed Pickles

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Chinese Mixed Pickles

 

~~~Pickling Solution~~~

3 cups sugar

3 cups white vinegar

1-1/2 cups water

1-1/2 tsp. salt

 

To make Pickling Solution:

Combine all ingredients in a 3 quart saucepan.

Cook and stir over medium heat until liquid boils.

Remove from heat. Cool.

 

~~~Pickles~~~

3 large carrots, peeled and cut into matchsticks

1 large Chinese white radish (Dikon), cut into matchsticks

1 large cucumber, cut into matchsticks

4 ribs celery, 1/4 " diagonal slices

8 green onions, cut into 1/2 " pieces

4 oz. fresh ginger root

1 large red pepper, cut into 1/2 " cubes

1 large green pepper, cut into 1/2 " cubes

 

To make the Pickles:

Wash all vegetables. Peel carrots and radish. Cut

cucumber lengthwise into quarters and remove seeds.

Cut carrots, radish and cucumber into " match stick "

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

diagonal slices. Remove seeds from peppers and

cut peppers into 1/2 " 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.

 

" Chinese Cooking Class Cookbook " by the editors

of Consumer Guide, Publications International Ltd,

1980. ISBN 0-517-322455.

 

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