TLC Cooking "Chinese Mixed Pickled Vegetables"

Chinese Mixed Pickled Vegetables

Chinese Mixed Pickled Vegetables

YIELD Makes 1-1/2 to 2 quarts
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INGREDIENTS

Pickling Liquid
3	cups sugar
3	cups distilled white vinegar
1‑1/2	cups water
1‑1/2	teaspoons salt
Vegetables
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)

*Cut cucumber in half lengthwise; remove seeds with spoon.

PREPARATION:

Combine all pickling liquid ingredients in 3-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Set aside and let cool.
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.
Drain vegetables in large colander. Spread vegetables out on clean towels; allow to dry 2 to 3 hours.
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.

This recipe appears in: Chinese

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

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