Ingredients
PICKLING SOLUTION
3 cup sugar
3 cup white vinegar
1 1/2 cup water
1 1/2 tsp salt
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
Directions
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.
Servings: 1 servings
Chinese Mixed Pickles Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Dutch Oven; Vegetable
The History of Recipes
Recipes as a concept can be found way back into history, certainly as far back as pharonic Egypt, and possibly even further. Interesting though that is, these, ancient cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Moving on, there are some books dating from the 1300s - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of food prepared by the cooks of the rich. During the following few centuries, the wealthy families of the West strove to serve up the best banquets, and because of this chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking books were greatly in demand due to higher levels of literacy, increased leisure time and being a little richer. The revolution that is television brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Chinese Mixed Pickles recipe.
