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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Chinese Mixed Pickled Vegetables
Yield: Makes 1-1/2 to 2 quarts
Ingredients:
3
cups sugar
3
cups distilled white vinegar
1-1/2
cups water
1-1/2
teaspoons salt
1
large Chinese white radish (about 1 pound), cut into matchstick pieces
3
large carrots, cut into matchstick pieces
1
large cucumber, seeded* and cut into matchstick pieces
4
stalks celery, diagonally cut into 1/2-inch pieces
8
green onions, diagonally cut into 1/4-inch pieces
1
large red bell pepper, cut into 1/2-inch pieces
1
large green bell pepper, cut into 1/2-inch pieces
4
ounces fresh ginger, peeled and thinly sliced
Green Onion Curls for garnish (recipe)
Preparation:
1.
Combine all pickling liquid ingredients in 3-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Set aside and let cool.
2.
Fill 5-quart stockpot or Dutch oven half full with water. Bring to a boil. Add all vegetables. Remove from heat. Let stand 2 minutes.
3.
Drain vegetables in large colander. Spread vegetables out on clean towels; allow to dry 2 to 3 hours.
4.
Pack vegetables firmly into clean jars with tight-fitting lids. Pour Pickling Liquid into jars to cover vegetables. Seal jars tightly. Store in refrigerator at least 1 week before using. Serve garnished, if desired.
Nutritional Information:
| Serving Size: 1/2 cup serving from 1-1/2 quarts liquid. 1/3 absorption of liquid presumed. | |
| Fiber | 2 g |
| Carbohydrate | 24 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 96 |
| Protein | 1 g |
| Sodium | 137 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1 |
This recipe appears in:
Chinese
