| 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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