Sweet Vegetable Relish

3 Cup Carrots, peeled and slice on diagonal 1/8 inch thick
1 Large 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 Cup Thinly sliced fresh ginger root
1 Or more dried red chilies
1 Cup Vinegar
1 Cup Sugar
1/2 Teaspoon Salt
.
Prepare all vegetables. Then combine ginger root, dried chilies, 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.
Home Cookin 4.8 Chapter: Condiments
Servings: 3