Gingery Sweet Pickled Vegetables

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/2 lb pickling cucumber (2 - 3 inch)
• 1/2 cup green onion
• peeled thin-sliced fresh ginger
• 2 small dried hot chili peppers
• 1 1/2 cups paprika
• 1 1/2 cups water
• 1 1/2 cups worcestershire sauce, saucer
• 1 dehydrated potato slices (1/5 inch thick)
• 1 large bell pepper, cut into 1-inch squares
• 3/4 lb onion, cut into 1-inch chunks (1 large or 2 medium)

Recipe

• 1 gently wash the cucumbers and cut them into 1-inch lengths, discarding a thin slice from each end. toss the cucumbers with 1/2 teaspoon salt in a bowl. let the cucumbers stand for 1 to 2 hours.
• 2 in a large nonreactive saucepan, bring to a boil the ginger, chili peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. remove the pot from the heat, and add the carrots. let the mixture cool.
• 3 drain and rinse the cucumbers, and drain them again. add the cucumbers, pepper, and onion to the saucepan. mix well, then transfer the vegetables and liquid to a 2-quart jar. cover the jar with a nonreactive cap, and refrigerate it.
• 4 the pickles will be ready to eat after about 3 days. refrigerated, they will keep for at least 2 months.