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I always double or triple this recipe because they disappear so fast. My DH eats them by the bowlfull. I use them for hor d'ouvres, on salad, with sandwiches or just as a snack treat when I open the refrigerator and see how pretty they look in the jar.
- 2 pickling cucumbers, sliced thickly
- 1⁄2 cup peeled thin sliced fresh ginger
- 2 small dried hot chili peppers or 1 1⁄2 teaspoons red pepper flakes (more if you like it red hot)
- 1 1⁄2 cups rice vinegar
- 1 1⁄2 cups water
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon salt
- 2 cups carrots, diagonal slices,1/2 inch thick
- 2 large red bell peppers, cut into 1 inch squares
- 1 large sweet onion, cut into 1 inch chunks
- In a large nonreactive (not aluminium) saucepan, bring to a boil the ginger, chili peppers, vinegar, sugar, water and salt.
- Remove the pot from the heat and add the carrots.
- Let the mixture cool.
- Add the veggies to the pan, mixing well.
- Transfer the veggies and liquid to a 2 quart jar.
- Cover tightly and refrigerate.
- Don't eat for 3 days while they are getting perfectly pickled.
- Refrigerated, these pickles will last for several weeks.