Sweet ginger pickles
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | sugar |
| 2 | cups | white vinegar |
| 1 | teaspoon | salt |
| 1 | cup | water |
| ½ | teaspoon | 5-spice powder |
| 1 | each | dried chili pepper (opt) |
| 1 | each | small can pineapple chunks |
| 3 | eaches | inch piece ginger root |
| 1 | each | bunch white radishes (OR |
| 2 | eaches | long white radishes) |
| 2 | eaches | medium cucumbers |
| 5 | pints | canning jars, sterilized |
Directions
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
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