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chinese Mixed Pickles pickling Liquid
3 Cups Granulated Sugar
3 Cups White Vinegar
1 1/2 Cups Water
1 1/2 Teaspoons Salt combine All Ingredients In 3-quart Saucepan. Cook And Stir Over Medium Heat Until Liquid Boils. Remove From Heat; Cool. pickles
3 Large Carrots
1 (1 Pound) Chinese White Radish
1 Large Cucumber
4 Stalks Celery
8 Scallions
4 Ounces Fresh Ginger Root
1 Large Red Bell Pepper
1 Large Green Bell Pepper wash All Vegetables. Pare Carrots And Radish. Cut Cucumber Lengthwise Into Quarters And Remove Seeds. Cut Carrots, Radish And Cucumber Into Matchstick Thin Strips About 2 Inches Long. Cut Celery Into 1/2-inch Diagonal Slices. Cut Onions Into 1/4-inch Diagonal Slices. Pare Ginger Root And Cut Into Thin 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 High Heat Until Water Boils. Uncover And Add All Vegetables. Remove From Heat Immediately. Let Vegetables Stand Uncovered For 2 Minutes. Drain Vegetables In Large Colander. Spread Vegetables Out On Clean Towels And Allow To Dry 2 Or 3 Hour. Pack Vegetables Firmly Into Clean Jars With Lid. Pour Pickling Liquid Into Jars Until Vegetables Are Completely Covered. Cover Jars Tightly. Store In Refrigerator At Least 1 Week Before Using. makes 1 1/2 To 2 Quarts. |
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