Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chinese mixed pickles
Date: September 2, 2007
Pickling Liquid
3 normal cups granulated sugar
3 normal cups white vinegar
1 1/2 normal cups good water
1 1/2 teaspoons salt
Combine all ingredients in 3-quart saucepan. Cook and stir over average 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 good water. Cover and cook over high heat until good 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.