3 cup dampalit leaves 4 pcs sibulas tagalog, native
onions, thinly sliced 3 cloves garlic, chopped 1 thumb-sized ginger thinly
sliced 1 pc carrot, cut into flowerettes 1 pc red bell pepper sliced
1/2 cup sukang paombong 1/4 cup sugar 1/2 tsp. salt
Wash
dampalit leaves very well. Mash leaves thoroughly and squeeze juice.
Add onions, garlic, ginger, carrot and bell pepper. Mix very well.
Boil together vinegar, sugar and salt without stirring. Cool. Pour over the
mixed vegetables.
Store in clean bottles. Serve after three days
to allow pickling solution to be absorbed by the vegetables.
Bonne Maman Orange Marmalade - 60/1 oz