Sweet Ginger Pickles

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Title: Sweet Ginger Pickles
Categories: vegetables
Yield: 18 servings

2 c sugar
2 c white vinegar
1 ts salt
1 c water
1/2 ts 5-spice powder
1 ea dried chili pepper (opt)
1 ea small can pineapple chunks
3 ea inch piece ginger root
1 ea bunch white radishes (or
2 ea long white radishes)
2 ea 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 ~---


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