Nancy Ohs Pickled Vegetables

• 1 medium carrot, peeled
• 1 small red bell pepper, seeded
• 1 cucumber, peeled and seeded
• 1 poblano pepper, seeded
• 1/2 Daikon radish, peeled
• 1/2 cup jicama, peeled
• 1/2 cup green cabbage
• 1/2 cup bok choy
• 3-inch piece of fresh ginger, peeled and cut in thin slivers
• 3 tablespoons salt
• 1 cup sugar
• 1 cup white vinegar

1. Two days before serving, cut all the veggies (except the ginger) to a matchstick size or julienne.
2. The goal is 1/4 x 1/4 by 2-inches.
3. (Be careful when you seed and chop the hot pepper, and keep your hands away from your face the oil from it can burn your eyes.)
4. In a large bowl, sprinkle the veggies with the salt and toss to coat them thoroughly.
5. Place the salted veggies in a colander or large strainer and let them stand and drain at room temperature for about 3 hours.
6. Rinse the veggies, and place in a large glass container.
7. Add the sugar, ginger, and the vinegar.
8. Mix well.
9. Cover and refrigerate for a minimum of 2 days before using.
10. Stir thoroughly after the first day.

carrot, red bell pepper, cucumber, pepper, radish, jicama, green cabbage, bok choy, ginger, salt, sugar, white vinegar

Taken from www.cookstr.com/recipes/nancy-ohrsquos-pickled-vegetables (may not work)