Submitted by: Residential Services Division
Orgainization: Hawaiian Electric Company
3 large turnips
1 medium carrot
1 medium green pepper
2 tablespoons salt
2/3 cup sugar
1/2 cup vinegar
Pare turnips and carrot; cut into lengthwise halves, then cut
crosswise slices 1/8 inch thick. Cut green pepper into 1 1/2 X 1/4
inch strips. Mix vegetables with salt; let stand 1 hour. Rince and
squeeze out as much liquid as possible. Pack into quart jar. In
small saucepan, cook sugar and vinegar until sugar dissolves; cool.
Pour over vegetables. Refrigerate several days before serving. Serve
with Sweet and Sour Spareribs. Makes one quart.
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