Ingredients
- 4 chunks
- 2 onions
- 1 bell pepper
- 1 sweet pepper (red)
- 1 cucumber
- 1 more chiles (dried red)
- 375 gr carrots
- 240 ml vinegar
- 200 gr sugar
- 50 gr thinly ginger root (sliced fresh)
- 1 gr salt
Prepare all vegetables. Then combine ginger root, dried chiles, vinegar, sugar and salt with 0.75 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.