INGREDIENTS:
| 1 small eggplant 1 cucumber 1 medium carrot,pared 1 zucchini 1 medium onion, sliced thin 1 small green bell pepper, seeded | 1 small red bell pepper, seeded 1/4 cup pickling salt 1 cup sugar 1 cup vinegar 4 garlic cloves, minced 1 tsp. ginger, cut into strips |
DIRECTION:
- Cut all vegetables into strips of about 2” x 1” x 1/4”. Arrange them in layers in a glass or ceramic bowl, sprinkling pickling salt between layers. Let stand 12 hours or overnight.
- Rinse in several changes of water until saltiness is reduced considerably. Drain will in a colander by weighing them down with a heavy place.
- Combine sugar, vinegar, garlic and ginger in a saucepan and bring to boil. Simmer for 5 minutes or until sugar is fully dissolved. taste and correct seasoning since no additional salt was added to the pickling solution and all the pickling salt may have been rinsed out, if vegetables were rinsed too well.
- Pack vegetables in sterile glass jars, pour hot pickling vinegar solution over them and let cool at room temperature. Cover and refrigerate. Let ripen for 1 week.
