Yield: 1 large jar
| Measure | Ingredient |
|---|---|
| 2 \N | Cucumbers, unpeeled |
| 2 \N | Carrots, peeled |
| 1 \N | Green bell pepper |
| 1 \N | Red bell pepper |
| 2 mediums | Radishes, peeled |
| 1 cup | Water |
| 1 cup | Vinegar |
| 1 cup | Sugar |
| 1 teaspoon | Salt |
Cut the cucumber and carrots lengthwise, then to 2½ cm (1 inch) slices. Cut the peppers and radish to 2½ cm (1 inch) squares. Put the vegetables in a sterilized jar. Stir the water, vinegar, sugar and salt until the sugar has dissolved. Pour over the vegetables.
Refrigerate for 2-3 days before serving.
Source: The Kosher Chinese Gourmet, by Israel Aharoni. Translated and modified by Gabi Shahar.