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
It is quite possible to trace the history of transcribed cooking instructions back into history, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these ancient cook books were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Moving on, there are some interesting books published in the fourteenth century ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that we all know today, but instead recipes for the types of meals on the menues of the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like rosemary and coriander. The introduction of these new foods and spices caused an increase in books on cookery, the majority of which are kept safe in private libraries. During the next few hundred years, the wealthy families of Wesstern Europe strove to offer the most extravagent banquests, and as a result the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, recipe publications are greatly in demand as a result of increased literacy, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chinese Mixed Pickles recipe.
