Sweet vegetable relish
3 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 1 | cup | Vinegar |
| 1 | cup | Sugar |
| ½ | teaspoon | Salt |
Directions
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.