“This recipe is extremely good that truly satisfies your appetite.”

INGREDIENTS

1/2 pound 2- to 3-inch pickling cucumbers
1 tsp. pickling salt
1/2 cup peeled, thin-sliced fresh ginger
2 small dried chile peppers
1 1/2 cups rice vinegar
1 1/2 cups water
3/4 cup sugar
2 cups diagonal carrot slices (1/2 inch thick)
1 large bell pepper, cut into 1-inch squares
1 large sweet onion, cut into 1-inch chunks

DIRECTIONS

• 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.
• 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 the pot from the heat, and add the carrots. Let the mixture cool.
• Drain and rinse the cucumbers, and drain them again.
• Add the cucumbers, pepper, and onion to the saucepan.
• Mix well and then transfer the vegetables and liquid to a 2-quart jar.
• Cover the jar with a non-reactive cap, and refrigerate it.
• Note: The pickles will be ready to eat after about 3 days.
• Keep refrigerated they will last at least 2 months.