|3 cups||Carrots, peeled and slice on diagonal 1/8 inch thick|
|1 large||Bell pepper, cut in 1-inch chunks|
|1||Sweet red pepper, cut in 1-inch chunks|
|2||Onions, cut in 1-inch chunks|
|1||Cucumber, unpeeled, seeded and cut in 1-inch chunks|
|½ cup||Thinly sliced fresh ginger root|
|1||Or more dried red chiles|
Prepare all vegetables. Then combine ginger root, dried chiles, vinegar, sugar and salt with ¾ cup water in a saucepan. Bring to a rapid boil, reduce heat and simmer for 5 minutes; remove from heat, cool to tepid and add carrots. Cool completely, stirring from time to time.
Add bell pepper, sweet red pepper, onions and cucumber. Pour into a bowl and chill for at least 4 hours, or overnight in the refrigerator. May be stored in the refrigerator for up to 3 days.
Makes approximately 3 pints.
From "Innards and Other Variety Meats". Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.
Posted by Stephen Ceideburg November 7 1990.
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