Chinese Mixed Pickles Recipe

Home : Contact


Recipe Categories:
Asian; Chinese; Dutch Oven; Vegetable


You are viewing:
Chinese Mixed Pickles Recipe

 

Our Asian Recipes section offers spicy meals from the East

 

  • Chinese
  • Indian
  • Korean
  • Thai
  • ...and other Asian Recipes

 

"Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus."
Peter Ustinov

Asian recipes have draw on thousands of years of experience to produce a rich variety of spicy and healthy recipes.

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Asian Recipes are part of our collection of over 60,000 recipes.




Chinese Mixed Pickles

 

Ingredients


PICKLING SOLUTION

3 cup sugar
3 cup white vinegar
1 1/2 cup water
1 1/2 tsp salt

PICKLES

3 large carrots
1 large chinese white radish
1 large cucumber
4 stalks celery
8 green onions
4 oz fresh ginger root
1 large red pepper
1 large green pepper



 

Preparation

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.

 

 

Servings: 1

 

 

 

 


 

Chinese Mixed Pickles Recipe brought to you by Recipes 4U