Chinese Mixed Pickled Vegetables

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Chinese Mixed Pickled Vegetables

 

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

 

Combine all pickling liquid ingredients in 3-quart saucepan. Bring to a boil

over medium heat, stirring occasionally. Cool.

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.

Drain vegetables in large colander. Spread vegetables out onto clean towels;

allow to dry 2 to 3 hours.

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.

Makes 1 1/2 to 2 quarts.

 

 

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