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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


  • 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


  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.

Yield: 1 1/2 to 2 quarts

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