Ingredients

• 2 medium onions
  
• 1 large bell pepper
  
• 1 small spicy chili pepper
  
• 1 small cucumber
  
• 6 cloves garlic
  
• 1 large bottle vinegar (16 ounces)
  
• 1 tablespoon salt

Directions

• Clean a large glass mason jar by boiling it.
  
• Chop the vegetables to the size of your choice.
  
• Dry the vegetables, either by leaving uncovered in the fridge, squeezing, or cooking lightly.
  
• Now, fill up the jar!
  
• Add enough vinegar to cover the vegetables completely.
  
• Seal and let it sit for a day or two in the fridge before tasting.
  
• Eat as a side dish or on top of Gallo Pinto!
  

#sidedish #vegan #vegetarian #glutenfree

Recipe submitted by Alex Douglas - Peace Corps Volunteer, Costa Rica (2010-2012)

Photo courtesy of Peace Corps Costa Rica staff