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Gingery Sweet Pickled Vegetables

List of Ingredients




from The Joy of Pickling

1/2 pound pickling cucumbers (2 - 3 inch)
1 tsp pickling salt, divided
1/2 cup peeled, thin-sliced fresh ginger
2 small dried chile peppers
1 1/2 cups rice vinegar
1 1/2 cups water
1 1/2 cups sugar
2 cups diagonal carrot slices (1/5 inch thick)
1 large bell pepper, cut in 1-inch squares
¾ lb onions (1 lg or 2 med), cut in 1-inch chunks


Recipe



Gently wash cucumbers, cut into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 tsp salt in a bowl. Let stand for 1 to 2 hours. In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove pot from heat, add carrots. Let mixture cool. Drain and rinse cucumbers. Add the cucumbers, pepper, and onion to the saucepan. Mix well, transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate. The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.

Makes 2 quarts