3 c Sugar 3 c White Vinegar 1 1/2 c Water 1 1/2 ts Salt
PICKLES:
3 lg Carrots 1 lg Chinese White Radish 1 lg Cucumber 4 Stalks Celery 8 Green Onions 4 oz Fresh Ginger Root 1 lg Red Pepper 1 lg Green Pepper For Pickling Liquid: Combine all ingredients in a 3 quart saucepan. Cook and stir over medium heat until liquid boils. Remove from heat. Cool. For Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber into "match stick" thin strips about 2 inches long. Cut celery into 1/4 inch diagonal slices. Remove seeds from peppers and cut peppers into 1/2 inch cubes. Fill a 5 quart Dutch oven half full of water. Cover and cook over heat until water boils. Uncover and add all vegetables. Remove from heat immediately. Let vegetables stand uncovered for 2 minutes. Drain vegetables in a large colander. Spread vegetables out on clean towels and allow to dry for 2 to 3 hours. Pack the vegetables firmly into clean jars with lids. Pour the pickling solution into the jars until the vegetables are completely covered. Cover jars tightly. Store in refrigerator for at least 1 week before using. Makes 1-1/2 to 2 quarts. From: "Chinese Cooking Class Cookbook" by the editors of Consumer Guide, Publications International Ltd, 1980. ISBN 0-517-322455.