Authentic Chinese Pickled Vegetables Recipe: A Guide

INGREDIENTS

Pickling Liquid 3 cups sugar 3 cups distilled white vinegar 1‑1/2 cups water 1‑1/2 teaspoons salt Vegetables 1 large Chinese white radish (about 1 pound), cut into matchsticks pieces 3 large carrots, cut into matchstick pieces 1 large cucumber, seeded* and cut into matchstick pieces 4 stalks celery, diagonally cut into 1/2-inch pieces 8 green onion, diagonally cut into 1/4-inch pieces 1 large red pepper, cut into 1/2-inch pieces 1 large green pepper, cut into 1/2-inch pieces 4 ounces fresh ginger, peeled and thinly sliced *Cut cucumber in half lengthwise; remove seeds with spoon.

PREPARATION:

1. Combine all pickling liquid ingredients in 3-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Cool.
2. Fill 5-quart stockpot or Dutch oven 1/2 full with water. Bring to a boil. Add all vegetables. Remove from heat. Let stand 2 minutes.
3. Drain vegetables in large colander. Spread vegetables out onto clean towels; allow to dry 2 to 3 hours.
4. Pack vegetables firmly into clean jars with tight fitting lids. Pour Pickling Liquid into jars to cover vegetables. Seal jars tightly. Store in refrigerator at least 1 week before using.

This recipe appears in: Fried Wontons  /  Vegetables