Title: Sweet Ginger Pickles
Categories: Vegetable
Yield: 18 Servings
| 2 | c | Sugar |
| 2 | c | White vinegar |
| 1 | ts | Salt |
| 1 | c | Water |
| 1/2 | ts | 5-spice powder |
| 1 | | Dried chili pepper (opt) |
| 1 | | Small can pineapple chunks |
| 3 | | Inch piece ginger root |
| 1 | | Bunch white radishes (OR |
| 2 | | Long white radishes) |
| 2 | | Medium cucumbers |
| 5 | pt | Canning jars, sterilized |
Do not drain pineapple chunks, use juices also. Peel & cut ginger root into
paper-thin slices. Cut radishes into bite-sized pieces. Peel, seed & cut
cucumber in chunks. Add vegetables to large kettle of boiling water, turn
off heat & let stand for 2 minutes. Drain vegetables in colander; allow to
cool. In saucepan, combine juice from pineapple, sugar, vinegar, salt,
water & 5-spice powder; bring to boil, stirring until sugar is dissolved.
Pack vegetables & pineapple into sterile jars, making sure that each jar
has some of each type of vegetable. Cut up dried hot chili, adding some to
each jar. While liquid is hot, pour into jars, covering vegetables. Seal
jars, cool, then refrigerate. Store for at least a week before using. Makes
about 5 jars ~---