Instructions: 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.

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