Side Pannel
Chinese Mixed Pickles
Chinese Mixed Pickles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Chinese
Ingredients List
- -----------------------------PICKLING SOLUTION-----------------------------
- 3 c Sugar
- 3 c White Vinegar
- 1 1/2 c Water
- 1 1/2 ts Salt
Directions
PICKLES
3 lg Carrots
1 lg Chinese White Radish
1 lg Cucumber
4 Stalks Celery
8 Green Onions
4 oz Fresh Ginger Root
1 lg Red Pepper
1 lg Green Pepper
For Pickling Liquid: Combine all ingredients in a 3 quart saucepan. Cook
and stir over medium heat until liquid boils. Remove from heat. Cool. For
Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber
lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber
into "match stick" thin strips about 2 inches long. Cut celery into 1/4
inch diagonal 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 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.
3 lg Carrots
1 lg Chinese White Radish
1 lg Cucumber
4 Stalks Celery
8 Green Onions
4 oz Fresh Ginger Root
1 lg Red Pepper
1 lg Green Pepper
For Pickling Liquid: Combine all ingredients in a 3 quart saucepan. Cook
and stir over medium heat until liquid boils. Remove from heat. Cool. For
Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber
lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber
into "match stick" thin strips about 2 inches long. Cut celery into 1/4
inch diagonal 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 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.
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