Recipe for cooking chinese mixed pickles

Recipes from China :: Chinese Appetizers and Dim Sum

Pickling Liquid
3 c. sugar
3 c. white vinegar
1 1/2 (one and one-half) c. water
1 1/2 tsp. salt

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

Pickles
3 large carrots
1 (1 lb.) Chinese white radish
1 large cucumber
4 stalks celery
8 scallions
4 oz. fresh ginger root
1 large red bell pepper
1 large green bell pepper

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 in. long. Cut celery into 1/2-in. diagonal slices. Cut onions into 1/4-in. diagonal slices. Pare ginger root and cut into thin slices. Remove seeds from peppers and cut peppers into 1/2-in. cubes.

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 or without a lid for 2 mins. Drain vegetables in large colander. Spread vegetables out on clean towels and allow to dry 2 or 3 hour. Pack vegetables firmly into clean jars with lid. Pour pickling liquid into jars until vegetables are completely covered. Cover jars tightly. Store in refrigerator at least 1 week before using.

Makes 1 1/2 to 2 quarts.