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Add a photoServings: 12
Ingredients
- 2 c. Sugar
- 2 c. White vinegar
- 1 tsp Salt
- 1 c. Water
- 1/2 tsp 5-spice pwdr
- 1 x Dry chili pepper (opt)
- 1 x Small can pineapple chunks
- 3 x Inch piece ginger root
- 1 x Bunch white radishes (Or possibly 2 ea Long white radishes)
- 2 x Medium cucumbers
- 5 pt Canning jars, sterilized
Directions
- Don't drain pineapple chunks, use juices also. Peel & cut ginger root into paper-thin slices. Cut radishes into bite-sized pcs. Peel, seed & cut cucumber in chunks. Add in vegetables to large kettle of boiling water, turn off heat & let stand for 2 min. Drain vegetables in colander; allow to cold. In saucepan, combine juice from pineapple, sugar, vinegar, salt, water & 5-spice pwdr; bring to boil, stirring till sugar is dissolved.
- Pack vegetables & pineapple into sterile jars, making sure which each jar has some of each type of vegetable. Cut up dry warm chili, adding some to each jar. While liquid is warm, pour into jars, covering vegetables. Seal jars, cold, then chill. Store for at least a week before using.
- Makes about 5 jars -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 12 servings | |
| Calories 174 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 134mg | 4% |
| Total Carbs 42.78g | 11% |
| Dietary Fiber 0.7g | 2% |
| Sugars 40.81g | 27% |
| Protein 0.39g | 1% |
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