LOCATION: Recipes >> Preserving >> How about Chinese Mixed Pickles? So easy to make that even I make them.
How about Chinese Mixed Pickles? So easy to make that even I make them.
Start off with this mix of vegetables and then add/delete to suit your own
tastes - just do your own thing when it comes which vegetables to use.
1 large Chinese radish (known as Daikon in Japan)
1 large cucumber
1 red bell pepper
1 green bell pepper
4 sticks of celery
10 cm (4") piece of green ginger
8 spring onions (shallots)
2 1/4 cups of sugar (white)
2 1/4 cups white vinegar
1 teaspoon of salt
1 1/4 cup of water
[NOTE: the measuring cup sizes I give are Australian sizes - the
American cups are smaller. But the actual size does not matter
because we are talking here of ratios - so if you end up with less
pickling liquid than required just adjust by using, say, 2 1/2 cups
* 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
* 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
* 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 (you can use your bathroom
towels is you want - be creative!) over wire rack and let them
dry for several hours until dry. (You can find other methods of
drying them quicker - don't dehydrate them, just dry them.)
* 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
That's all there is to it.
Be ready to do some more pickling after you open the first jar and
taste the pickled vegetables. If you don't eat 1/2 a jar within a
few minutes of opening it then you haven't followed the procedure
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