| 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
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