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Ingredients:
1 kilo sayote, peeled and sliced into trips
2 medium-size carrots, peeled and sliced into trips
1 medium-size red bell pepper, sliced into strips
1 medium-size green bell pepper, sliced into strips
1 thumb-size ginger, peeled and sliced into strips
20 pieces sibuyas Tagalog, peeled and halve
10 cloves garlic, peeled
¼ cup rock salt
Pickling solution:
1 ½ cups sugar
2 cups vinegar
2 teaspoon salt
Procedure:
Mix all prepared vegetables together on a tray. Sprinkle with salt then let stand for a least an hour. Drain and squeeze out excess water through a cheesecloth. Pack loosely in sterilized jars.
In a saucepan, combine sugar, vinegar and salt. Boil until sugar is dissolved. Pour into the jars. Remove air bubbles then seal tightly. Store for future use.
