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.

　　

Ingredients

Makes 2 quarts

　　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

　　

Step 1

Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours.

　　

Step 2

In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool.

　　

Step 3

Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it.

　　

Step 4

The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.

　　The Joy of PicklingHarvard Common Press