Chinese Mixed Pickles

Yield: 1 1/2 to 2 quarts

Ingredients

Pickling Liquid

• 3 cups granulated sugar
• 3 cups white vinegar
• 1 1/2 cups water
• 1 1/2 teaspoons salt

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

Instructions

Pickling Liquid

1. Combine all ingredients in a 3 quart saucepan. Cook and stir over medium heat until liquid boils. Remove from heat; cool.

Pickles

1. 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.
2. 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.
3. Drain vegetables in large colander. Spread vegetables out on clean towels and allow to dry for 2 or 3 hours.
4. Pack vegetables firmly into clean jars with lid. Pour pickling liquid into jars until vegetables are completely covered. Cover jars tightly.
5. Store in refrigerator for at least 1 week before using.