Pickled Vegetables

1/2 lb pickling cucumbers
1 teaspoon pickling salt
1/2 cup peeled, thin-sliced fresh ginger
2 small dried red chile peppers
1 1/2 cups rice vinegar
1 1/2 cups water
1 1/2 cups sugar
2 cups diagonal sliced carrots
1 large bell pepper, cut in squares
2 medium onions, cut in chunks

Wash and trim cucumbers, cut in 1" lengths. Toss with 1/2 teaspoon salt. Let stand for 1 to 2 hours.

In a nonreactive pan, bring to a boil ginger, chile peppers, vinegar, water, sugar, and 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove from heat, and add carrots. Let cool.

Drain and rinse cucumbers, and drain again. Add cucumbers, pepper, and onion to pan. Mix well, then transfer vegetables and liquid to a 2 qt jar. Cover jar with nonreactive cap, and refrigerate.

Ready to eat after about 3 days. Refrigerated, will keep for 2 months.