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LOCATION: Recipes >> Preserving >> How about Chinese Mixed Pickles? So easy to make that even I make them.

Print this Recipe    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.


2 carrots
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)

Pickling mixture:

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
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 (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
my preference.)

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
above :-).


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