Categories: Condiments, Ceideburg 2 
      Yield: 3 pints 
  
      3 c  Carrots, peeled and slice 
           -on diagonal 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 
           -and cut in 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 
  
  Prepare all vegetables.  Then combine ginger root, dried chiles, 
  vinegar, sugar and salt with 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, 1974. 
   
  Posted by Stephen Ceideburg November 7 1990.