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