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 \N | Sweet red pepper, cut in 1-inch chunks |
| 2 \N | Onions, cut in 1-inch chunks |
| 1 \N | Cucumber, unpeeled, seeded and cut in 1-inch chunks |
| ½ cup | Thinly sliced fresh ginger root |
| 1 \N | 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.