Chinese Mixed Pickled Vegetables
Makes 1-1/2 to 2 quarts
|3||cups distilled white vinegar|
|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.
- 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.
|Serving Size:||1/2 cup serving from 1-1/2 quarts liquid. 1/3 absorption of liquid presumed.|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||2 %|
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