Chinese Mixed Pickled Vegetables

Chinese Mixed Pickled Vegetables

Chinese Mixed Pickled Vegetables


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 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

*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. 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.
Calories 96
Calories from Fat 2 %
Total Fat <1 g
Saturated Fat <1 g
Carbohydrate 24 g
Fiber 2 g
Protein 1 g
Sodium 137 mg

Dietary Exchange

Starch 1
Vegetable 1

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