Yield: 1 large jar
|1||Green bell pepper|
|1||Red bell pepper|
|2 mediums||Radishes, peeled|
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.