Gingery Sweet Pickled Vegetables

Total Time: 73 hrs Preparation Time: 1 hr Cook Time: 72 hrs

Ingredients

• Servings: 10
• 2 pickling cucumbers, sliced thickly
• 1/2 cup peeled thin sliced fresh ginger
• 2 small dried hot chili peppers or 1 1/2 teaspoons red pepper flakes (more if you like it red hot)
• 1 1/2 cups rice vinegar
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 2 cups carrots, diagonal slices,1/2 inch thick
• 2 large red bell peppers, cut into 1 inch squares
• 1 large sweet onion, cut into 1 inch chunks

Recipe

• 1 in a large nonreactive (not aluminium) saucepan, bring to a boil the ginger, chili peppers, vinegar, sugar, water and salt.
• 2 remove the pot from the heat and add the carrots.
• 3 let the mixture cool.
• 4 add the veggies to the pan, mixing well.
• 5 transfer the veggies and liquid to a 2 quart jar.
• 6 cover tightly and refrigerate.
• 7 stop!
• 8 don't eat for 3 days while they are getting perfectly pickled.
• 9 refrigerated, these pickles will last for several weeks.