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LOCATION: Recipes >> Preserving >> Pickled Vegetables 01

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Chinese Mixed Pickles
(Australian measure)

2 carrots
1 large Chinese radish (known as Daikon in Japan)
1 large cucumber
1 red bell pepper
1 green bell pepper
4 stalks celery
10 cm (4") piece of green ginger
8 spring onions (shallots)

2 1/4 cups sugar (white)
2 1/4 cups white vinegar
1 teaspoon salt
1 1/4 cup water

Put the pickling ingredients into a saucepan and stir over low heat
until the sugar dissolves. Bring to the boil, then remove from heat
and let cool. (Use an enamelled saucepan if using a metal one.)

Thoroughly wash all the vegetables. Discard any bad bits. Peel and
cut up carrots, radish into 1 1/2" lenghts then cut into thin strips
of around 1/4" (but not less I would suggest).

Cut the cucumber lenghtwise, remove the seeds, and then cut up as
for carrots and radish.

Cut the red and green peppers into 1" squares.

Slice the celery and the spring onions (shallots) diagonally into
1 1/2" lenghts.

Peel the ginger and cut into thin slices (thinner than the carrots
and radish).

Bring a large saucepan of water to a brisk boil and add the prepared
vegetebles. Immediately remove from heat. Let the vegetables stand
for 2 minutes and then drain.

Spread the vegetables on absorbent paper over wire rack and let
them dry for several hours until dry.

When dry, pack the vegetables firmly (but don't overdo it) into
clean Glass or earthware jars (for the above you will need 2 jars
the size of normal sized pickling jars) and pour the pickling liquid
over them to completely cover the vegetables. (The jars do not need
to be sterilized - just clean.) When packing the vegetables try
and get an equal amount of each vegetable into each jar - this way
you won't end up with too much of any vegetable in any one jar.

Seal the jars and store in the refrigerator for at least a week
before using. (When I've made the above, the vegetables last for
weeks stored this way, and taste best after 2 weeks - but that's
my preference.)


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