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.
Posted by Stephen Ceideburg November 7 1990.