Yield: 1 Servings
|2 pounds||Vegetables; cabbage, yellow turnip and cucumber|
|1½ tablespoon||Minced onion|
|1 teaspoon||Minced garlic|
|⅔ teaspoon||Minced gingerroot|
|½ tablespoon||Ground red pepper; to 1 tables|
Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into small pieces. Sprinkle with 2 T. salt,and let stand for 3-4 hours. Press out liquid. Mix vegetables well with onion, garlic, gingerroot and red pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints.
Contributed by Helen Jolly. Formatted by Olivia Liebermann.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry <nlberry@...> on Jul 13, 1997