Recipe - Chinese Mixed Pickles

PICKLING SOLUTION
3 cup Sugar
3 cup White Vinegar
1 One half cup Water
1 One half teaspoon Salt

PICKLES
3 lg Carrots
1 lg Chinese White Radish
1 lg Cucumber
4 Stalks Celery
8 Green Onions
4 ounce 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 1One half to 2 quarts.

From: "Chinese Cooking Class Cookbook" by the editors of Consumer Guide,
Publications International Ltd, 1980. ISBN 0517322455.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini