---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Condiment
       Yield: 1 servings
 ---------------------PICKLING SOLUTION---------------------
       3 c  Sugar
       3 c  White Vinegar
   1 1/2 c  Water
   1 1/2 ts Salt
       3 lg Carrots
       1 lg Chinese White Radish
       1 lg Cucumber
       4    Stalks Celery
       8    Green Onions
       4 oz Fresh Ginger Root
       1 lg Red Pepper
       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.