Chinese Mixed Pickles
Pickling Liquid
3 cups granulated sugar
3 cups white vinegar
1 1/2 cups water
1 1/2 teaspoons salt
Include all components in 3-quart pan. Stir and prepare over medium heat till liquid boils. Eliminate from heat; cool.
Pickles
3 substantial 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. Remove seeds from peppers and cut peppers into 1/2-inch cubes.
Drain pipes pipelines veggies in big colander. Spread veggies out on cool towels and enable to dry 2 or 3 hour. Put marinading liquid into containers until veggies are absolutely covered.
Makes 1 1/2 to 2 quarts.
Drain pipes pipelines veggies in big colander. Spread veggies out on cool towels and make it possible for to dry 2 or 3 hour.
Drain pipes pipelines veggies in substantial colander. Spread veggies out on cool towels and make it possible for to dry 2 or 3 hour. Put marinading liquid into containers until veggies are totally covered.
Drain pipes pipelines veggies in big colander. Spread veggies out on cool towels and enable to dry 2 or 3 hour.
Drain pipes pipelines veggies in substantial colander. Spread veggies out on cool towels and enable to dry 2 or 3 hour. Put marinading liquid into containers up till veggies are completely covered.
Drain pipes pipelines veggies in substantial colander. Spread veggies out on cool towels and make it possible for to dry 2 or 3 hour.