Name: Gingery Sweet Pickled Vegetables
Yield: Makes 2 quarts
Ingredients: 1/2 pound 2- to 3-inch pickling cucumbers; 1 teaspoon pickling salt; 1/2 cup peeled, thin-sliced fresh ginger; 2 small dried chile peppers; 1 1/2 cups rice vinegar; 1 1/2 cups water; 1 1/2 cups sugar; 2 cups diagonal carrot slices (1/2 inch thick); 1 large bell pepper, cut into 1-inch squares; 3/4 pounds onions (1 large or 2 medium), cut into 1-inch chunks

I first tasted this Cantonese pickle in a commercial version that I bought in Seattle's International District. The pickle contained stem ginger, in thick pieces so tender that you could eat them right along with the other vegetables. If you happen to grow your own ginger, by all means use the stems in this recipe. Otherwise, include the ginger just as a flavoring.

The children who have tasted this pickle love it just as much as the adults do.

Recipe notes

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