Chinese Mixed Pickles
Pickling Liquid
3 cups granulated sugar
3 cups white vinegar
1 1/2 cups water
1 1/2 teaspoons salt
Integrate all components in 3-quart pan. Stir and prepare over medium heat till liquid boils. Eliminate from heat; cool.
Pickles
3 big carrots
1 (1 pound) Chinese white radish
1 big cucumber
4 stalks celery
8 scallions
4 ounces fresh ginger root
1 big red bell pepper
1 big green bell pepper
Wash all veggies. Cut carrots, radish and cucumber into matchstick thin strips about 2 inches long. Get rid of seeds from peppers and cut peppers into 1/2-inch cubes.
Drain pipes veggies in big colander. Spread veggies out on tidy towels and enable to dry 2 or 3 hour. Put marinading liquid into containers up until veggies are entirely covered.
Makes 1 1/2 to 2 quarts.
Let veggies stand exposed for 2 minutes. Drain pipes veggies in big colander. Spread veggies out on tidy towels and enable to dry 2 or 3 hour. Load veggies strongly into tidy containers with cover. Put marinading liquid into containers till veggies are totally covered.