Chinese Pickled Sweet And Sour Vegetables

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Chinese Pickled Sweet And Sour Vegetables  

 

1 medium head of cauliflower

2 medium green peppers

4 carrots

3 bunches radishes

2 hot chili peppers

3 quarts water for blanching

 

Wash all the vegetables and cut into bite size pieces.

Place the 3 quarts water in a saucepan and bring to a vigorous boil.

Add all the cut vegetables to the boiling water and turn off the heat

at once. Let vegetables stay in the water for 2 minutes. Drain off water

and spread out the vegetables to dry on a platter. When vegetables are cooled,

pack the pieces at random tightly into a glass jar or plastic container.

In a saucepan, mix, and bring to a boil:

 

2 cups sugar

2 cups white vinegar

1 tsp. salt

1 cup water

 

Remove from stove to cool. Pour marinating liquid over the vegetables until they

are completely covered. Cap the container or jar and store in refrigerator. Let

stand for at least 1 week before using.