Chinese mixed pickles
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Chinese mixed pickles
  Chinese    Pickles    Condiments  
Last updated 6/12/2012 1:14:50 AM. Recipe ID 43940. Report a problem with this recipe.
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      Title: Chinese mixed pickles
 Categories: Chinese, Condiment
      Yield: 1 Servings
 
MMMMM---------------------PICKLING SOLUTION--------------------------
      3 c  Sugar
      3 c  White Vinegar
  1 1/2 c  Water
  1 1/2 ts Salt

MMMMM--------------------------PICKLES-------------------------------
      3 lg Carrots
      1 lg Chinese White Radish
      1 lg Cucumber
      4    Stalks Celery
      8    Green Onions
      4 oz 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 1-1/2 to 2 quarts.
  
  From: "Chinese Cooking Class Cookbook" by the editors of Consumer
  Guide, Publications International Ltd, 1980. ISBN 0-517-322455.
  




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Recipe ID 43940 (Apr 03, 2005)

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