3 c Carrots, peeled and slice
-on diagonal 1/8 inch thick
1 lg 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
1/2 c Thinly sliced fresh ginger
-root
1 Or more dried red chiles
1 c Vinegar
1 c Sugar
1/2 ts Salt
Prepare all vegetables. Then combine ginger root, dried chiles,
vinegar, sugar and salt with 3/4 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.
