0
(0)
CATEGORY CUISINE TAG YIELD
Grains Condiment, Ceideburg 2 3 Pints

INGREDIENTS

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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?