Chinese Mixed Pickles

Pickling Liquid:
3 cups granulated sugar
3 cups white vinegar
1 1/2 cups water
1 1/2 teaspoons salt

Combine all ingredients in 3-quart saucepan. Cook and stir over medium heat until liquid boils. Remove from heat; cool.

Pickles:
3 large carrots
1 (1 pound) Chinese white radish
1 large cucumber
4 stalks celery
8 scallions
4 ounces fresh ginger root
1 large red bell pepper
1 large green bell pepper

Wash all vegetables. Pare carrots and radish. Cut cucumber lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber into matchstick thin strips about 2 inches long. Cut celery into 1/2-inch diagonal slices. Cut onions into 1/4-inch diagonal slices. Pare ginger root and cut into thin 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 high heat until water boils. Uncover and add all vegetables. Remove from heat immediately. Let vegetables stand uncovered for 2 minutes. Drain vegetables in large colander. Spread vegetables out on clean towels and allow to dry 2 or 3 hour. Pack vegetables firmly into clean jars with lid. Pour pickling liquid into jars until vegetables are completely covered. Cover jars tightly. Store in refrigerator at least 1 week before using.

Makes 1 1/2 to 2 quarts.