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Cantonese Pickles

Yield: 1 large jar

Ingredients and directions for this recipe

2 Cucumbers, unpeeled 1 c Water
2 Carrots, peeled 1 c Vinegar
1 Green bell pepper 1 c Sugar
1 Red bell pepper 1 ts Salt
2 md Radishes, peeled

Cut the cucumber and carrots lengthwise, then to 2.5 cm (1 inch)
slices. Cut the peppers and radish to 2.5 cm (1 inch) squares. Put
the vegetables in a sterilized jar. Stir the water, vinegar, sugar
and salt until the sugar has dissolved. Pour over the vegetables.
Refrigerate for 2-3 days before serving.

See also:
Previous recipe Cantonese Meatballs
Next recipe Cantonese Pork

Or try one of these recipes:
Farmer's Bran Bread
Powter Apple Fritters