Chinese Mixed Pickled Vegetables

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Chinese Mixed Pickled Vegetables."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chinese-mixed-pickled-vegetables-recipe.htm>  04 December 2008.

Yield: Makes 1-1/2 to 2 quarts
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Ingredients:
3
cups sugar

3
cups distilled white vinegar

1-1/2
cups water

1-1/2
teaspoons salt

1
large Chinese white radish (about 1 pound), cut into matchsticks pieces

3
large carrots, cut into matchstick pieces

1
large cucumber, seeded* and cut into matchstick pieces

4
stalks celery, diagonally cut into 1/2-inch pieces

8
green onion, diagonally cut into 1/4-inch pieces

1
large red pepper, cut into 1/2-inch pieces

1
large green pepper, cut into 1/2-inch pieces

4
ounces fresh ginger, peeled and thinly sliced



Preparation:
1.
Combine all pickling liquid ingredients in 3-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Cool.

2.
Fill 5-quart stockpot or Dutch oven 1/2 full with water. Bring to a boil. Add all vegetables. Remove from heat. Let stand 2 minutes.

3.
Drain vegetables in large colander. Spread vegetables out onto clean towels; allow to dry 2 to 3 hours.

4.
Pack vegetables firmly into clean jars with tight fitting lids. Pour Pickling Liquid into jars to cover vegetables. Seal jars tightly. Store in refrigerator at least 1 week before using.





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This recipe appears in: Vegetable Side Dish