Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------PICKLING SOLUTION--------------------------
3 c Sugar 1 1/2 c Water
3 c White Vinegar 1 1/2 ts Salt

--------------------------PICKLES-------------------------------
3 lg Carrots 8 Green Onions
1 lg Chinese White Radish 4 oz Fresh Ginger Root
1 lg Cucumber 1 lg Red Pepper
4 Stalks Celery 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.

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