- Slice red, yellow and green mini peppers into thin strips
- Toss in julienne strips of carrots
- Boil 1/2 C cider vinegar and 1/2 C water
- Add 1 TBL sugar and 3 cloves of garlic
- Stir to dissolve
- Pour hot liquid over peppers and toss
- Let wilt for about 5 minutes
- Add 2 TBL honey and stir to dissolve
- Allow to cool while slicing English cucumber into thin medallions or strips
- Chop cilantro – leaves and stems
- Toss all together and let rest for 20 minutes before serving
Great as a side to chicken or pork
