Cook Book Recipe

Ingredients:

• 2 pieces cucumbers
• 2 pieces carrots
• 2 pieces green pepper
• 8 small white onions
• ½ cup chopped onion
• 3 clove garlic, minced
• 1-1/2 teaspoon tumeric
• ½ teaspoon dried ground chilli pepper
• 2-teaspoons powdered ginger
• 2-teaspoon salt
• ¼ cup ground almonds
• 2-tablespoons sugar
• 3-cups lemon juice or kalamansi
• 1-cup water

Procedure:

• Peel the cucumber and carrots. Slice thinly, cut the green peppers in ½ inch strips, and quarter the onions lengthwise. Cover the vegetables with boiling water. Let stand for 1 minute then drain.
• Pound or chop together the chopped onion, garlic, tumeric, chili pepper, ginger, salt, almonds and sugar.
• Combine with the lemon juice and water and vegetable in a saucepan. Bring to a boil and cook for 10 minutes.
• Cool and let pickle 12-24 hours before serving.

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