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Chinese Mixed Pickles

 

169

Yield

1

batch

Prep

30

min

Cook

20

min

Ready

3

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

Pickling solution
3 cups sugar
3 cups white vinegar
1 ½ cups water
1 ½ teaspoons salt
Pickles
3 large carrots
1 large radishes
1 large cucumbers
4 each celery stalks
8 each scallions, spring or green onions
4 ounces ginger root
1 large sweet red bell peppers
1 large green bell peppers

Directions

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 ¼ inch diagonal slices.

Remove seeds from peppers and cut peppers into ½ 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.

 

* not incl. in nutrient facts

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Comments

Colin
Norwich
 接近 10 年 ago

I first came across this recipe in Australia and have used it very successfully for years. Its a great accompanyment to almost any meal and great in rolls and sandwiches. My next batch will be using a modified version of the pickling solution.

Nutrition Facts

Serving Size 701g (24.7 oz)
Amount per Serving
Calories 6791% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 971mg 40%
Total Carbohydrate 55g 55%
Dietary Fiber 5g 20%
Sugars g
Protein 5g
Vitamin A 221% Vitamin C 164%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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