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Ингредиенты
- 3 c. Sugar
- 3 c. White Vinegar
- 1 1/2 c. Water
- 1 1/2 tsp Salt
- 3 lrg Carrots
- 1 lrg Chinese White Radish
- 1 lrg Cucumber
- 4 stalk Celery
- 8 x Green Onions
- 4 ounce Fresh Ginger Root
- 1 lrg Red Pepper
- 1 lrg Green Pepper
Инструкции
- For Pickling Liquid: Combine all ingredients in a 3 qt saucepan. Cook and stir over medium heat till liquid boils. Remove from heat. Cold. 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 qt Dutch oven half full of water. Cover and cook over heat till water boils. Uncover and add in all vegetables. Remove from heat immediately. Let vegetables stand uncovered for 2 min.
- Drain vegetables in a large colander. Spread vegetables out on clean towels and allow to dry for 2 to 3 hrs.
- Pack the vegetables firmly into clean jars with lids. Pour the pickling solution into the jars till the vegetables are completely covered. Cover jars tightly. Store in refrigerator for at least 1 week before using.
- Makes 1-1/2 to 2 qts.
