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Chinese Mixed Pickled Vegetables

This recipe is part of the recipe for Fried Wontons


Makes 1-1/2 to 2 quarts


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 matchsticks 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 onion, diagonally cut into 1/4-inch pieces
1 large red pepper, cut into 1/2-inch pieces
1 large green pepper, cut into 1/2-inch pieces
4 ounces fresh ginger, peeled and thinly sliced

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


  1. Combine all pickling liquid ingredients in 3-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Cool.
  2. Fill 5-quart stockpot or Dutch oven 1/2 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 onto 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.

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