-----------------------------PICKLING SOLUTION-----------------------------
      3 c  Sugar

      3 c  White Vinegar

  1 1/2 c  Water

  1 1/2 ts Salt

----------------------------------PICKLES----------------------------------
      3 lg Carrots

      1 lg Chinese White Radish

      1 lg Cucumber

      4    Stalks Celery

      8    Green Onions

      4 oz Fresh Ginger Root

      1 lg Red Pepper

      1 lg Green Pepper

  For Pickling Liquid:  Combine all ingredients in a 3 quart saucepan.  Cook
  and stir over medium heat until liquid boils.  Remove from heat.  Cool. For
  Pickles:  Wash all vegetables.  Pare carrots and radish.  Cut cucumber
  lengthwise into quarters and remove seeds.  Cut carrots, radish and
  cucumber into "match stick" thin strips about 2 inches long.  Cut celery
  into 1/4 inch diagonal slices.  Remove seeds from peppers and cut peppers
  into 1/2 inch cubes.
  Fill a 5 quart Dutch oven half full of water.  Cover and cook over heat
  until water boils.  Uncover and add all vegetables.  Remove from heat
  immediately.  Let vegetables stand uncovered for 2 minutes.
  Drain vegetables in a large colander.  Spread vegetables out on clean
  towels and allow to dry for 2 to 3 hours.
  Pack the vegetables firmly into clean jars with lids.  Pour the pickling
  solution into the jars until the vegetables are completely covered.  Cover
  jars tightly.  Store in refrigerator for at least 1 week before using.
  Makes 1-1/2 to 2 quarts.
  From: "Chinese Cooking Class Cookbook" by the editors of Consumer Guide,
  Publications International Ltd, 1980.  ISBN 0-517-322455.