Sweet vegetable relish

Yield: 3 pints

Measure 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

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.

Similar recipes