Chinese mixed pickles

Name: Chinese mixed pickles
Cuisine: China
Ingredients: 750 ml/1¼ pints white rice vinegar or white wine vinegar; 750 ml/1¼ pints white rice vinegar or white wine vinegar; 750 g/1 lb 10 oz caster sugar; 375 ml/13 fl oz water; 1 large red pepper and 1 large green pepper, each deseeded and pith removed; 1 large red pepper and 1 large green pepper, each deseeded and pith removed; 115 g/4 oz peeled fresh root ginger, finely sliced; 2 litres/3½ pints water; 1½ teaspoons coarse salt; 3 large carrots, peeled; 1 cucumber, peeled, halved lengthways and deseeded; 4 stringed celery stalks; 8 medium onions, peeled

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

For the Pickles

3 large carrots, peeled
450 g/1 lb white Chinese radish, peeled

Asia
China
Preserve
Gluten-free
Vegan

Method

Combine all the ingredients for the pickling liquid in a stainless steel saucepan (don’t use an aluminium pan) and bring to the boil. Stir for a couple of minutes, then remove from the heat and leave to cool.
For the pickles, cut the carrots, radish and cucumber into thin strips about 5 cm/2 inches long. Cut the celery into 1 cm/½ inch diagonal slices. Cut the