Title: Pickled Vegetables #2
Categories: Hawaii Pickle Vegetable
Yield: 1 Servings

3	lg	Turnips
1	md	Carrot
1	md	Green pepper
2	tb	Salt
2/3	c	Sugar
1/2	c	Vinegar

Pare turnips and carrot; cut into lengthwise halves, then cut crosswise slices 1/8 inch thick. Cut green pepper into 1 1/2 X 1/4 inch strips. Mix vegetables with salt; let stand 1 hour. Rince and squeeze out as much liquid as possible. Pack into quart jar. In small saucepan, cook sugar and vinegar until sugar dissolves; cool. Pour over vegetables. Refrigerate several days before serving. Serve with Sweet and Sour Spareribs. Makes one quart.

Submitted by: Residential Services Division Organization: Hawaiian Electric Company Alt.Culture.Hawaii

previous

next