CHINESE MIXED PICKLES

FOR THE PICKLING SOLUTION:
3 cups sugar
3 cups white vinegar
1 1/2 cups water
1 1/2 tsp salt
FOR THE PICKLES:
3 large carrots
1 large Chinese white radish
1 large cucumber
4 stalks celery
8 green onions
4 oz fresh ginger root
1 large red pepper
1 large green pepper

FOR THE PICKLING LIQUID:
Combine all ingredients in a 3 quart saucepan. Cook and stir over medium heat until liquid boils. Remove from heat. Cool.

FOR THE 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
Source: Chinese Cooking Class Cookbook by the Editors of Consumer Guide