----- 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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