Sweet Vegetable Relish -

1/8 inch thick 1 lg Bell pepper, cut in 1-inch

-chunks 1 Sweet red pepper, cut in

1-inch chunks 2 Onions, cut in 1-inch chunks

1 Cucumber, unpeeled, seeded

1-inch chunks 1/2 c Thinly sliced fresh ginger

-root 1 Or more dried red chiles

1 c Vinegar

1 c Sugar

1/2 ts Salt

3/4 cup water in a saucepan. Bring to a rapid boil, reduce heat and simmer for 5 minutes; remove from heat, cool to tepid and add carrots. Cool completely, stirring from time to time. Add bell pepper, sweet red pepper, onions and cucumber. Pour into a bowl and chill for at least

4 hours, or overnight in the refrigerator. May be stored in the refrigerator for up to

3 days. Makes approximately

3 pints. From "Innards and Other Variety Meats". Jana Allen and Margret Gin.

101 Productions. San Francisco,

Posted by Stephen Ceideburg November 7 1990.