Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c sugar 1 ea small can pineapple chunks
2 c white vinegar 3 ea inch piece ginger root
1 ts salt 1 ea bunch white radishes (OR
1 c water 2 ea long white radishes)
1/2 ts 5-spice powder 2 ea medium cucumbers
1 ea dried chili pepper (opt) 5 pt canning jars, sterilized

Do not drain pineapple chunks, use juices also.
Peel and cut ginger root into paper-thin slices. Cut radishes into
bite-sized pieces. Peel, seed and cut cucumber in chunks. Add
vegetables to large kettle of boiling water, turn off heat and let stand
for 2 minutes. Drain vegetables in colander; allow to cool.
In saucepan, combine juice from pineapple, sugar, vinegar, salt, water
and 5-spice powder; bring to boil, stirring until sugar is dissolved.
Pack vegetables and pineapple into sterile jars, making sure that each
jar has some of each type of vegetable. Cut up dried hot chili,
adding some to each jar. While liquid is hot, pour into jars,
covering vegetables.
Seal jars, cool, then refrigerate. Store for at least a week before
using. Makes about 5 jars
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