Become a Member
- Appetizer Recipes
- Dinner Recipes
- Dessert Recipes
- Chicken Recipes
Partners & Friends
See the new Member Comments area below! Now you can add your recipe review, comments, or
suggestions to the public recipes.
MyCookbook Recipe Database
MyCookbook Member: onemina1
Recipe Category: Canning & Preserving
Recipe Preparation Level: easy
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.
If you were an actual member, you'd be able to click a button here that would
instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!
Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
If you were an actual member, you'd be able to offer a review and/or suggestions
for this recipe!
Join MyCookbook today - it's free!