----- Now You're Cooking! v4.20 [Meal-Master Export Format]

      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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