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LOCATION: Recipes >> Preserving >> Chinese Pickles 01

Print this Recipe    Chinese Pickles 01

CHINESE PICKLES

1 cup vinegar
1 cup sugar
1 cup water
2 Tbsp. fresh or candied fresh ginger, chopped fine
various raw vegetables cut into bite-size pieces (such as carrots, beans,
cauliflower, broccoli, peppers, cucumbers, etc.)

In a large jar, crock or bowl combine vinegar, sugar, water and
ginger. Add vegetables (liquid should cover vegetables). Allow to
set 24 hours, covered. Keeps 2 to 3 weeks. Keep container covered,
but it's not necessary to refrigerate.

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