Print Recipe

Chinese Mixed Pickles


Pickling Liquid



  1. Pickling Liquid: Combine all ingredients in 3-quart saucepan. Cook and stir over medium heat until liquid boils. Remove from heat; cool.
  2. Pickles: 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.
  3. 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.
  4. Drain vegetables in large colander. Spread vegetables out on clean towels and allow to dry 2 or 3 hours.
  5. Pack vegetables firmly into clean jars with lid. Pour pickling liquid into jars until vegetables are completely covered. Cover jars tightly.
  6. Store in refrigerator for at least 1 week before using.

Makes 1 1/2 to 2 quarts.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.