Recipe: Cantonese Pickles

CANTONESE PICKLES

2 cucumbers, unpeeled
2 carrots, peeled
1 green bell pepper
1 red bell pepper
2 medium radishes, peeled
1 cup water
1 cup vinegar
1 cup sugar
1 tsp salt

Cut the cucumber and carrots lengthwise, then to 1 inch slices. Cut the peppers and radish into 1 inch squares. Put the vegetables in a sterilized jar.

Stir the water, vinegar, sugar, and salt together until the sugar has dissolved. Pour over the vegetables. Refrigerate for 2-3 days before serving.

Adapted from source: The Kosher Chinese Gourmet by Israel Aharoni