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Sweet vegetable relish

Yield: 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.

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