How to make Ubod Pickles:

• Blanch ubod in boiling water for 10 minutes. Drain.
• Mix together the carrots, peppers, onion and salt. Let stay for about 30 minutes.
• Squeeze vegetables in a cheesecloth to remove juice. Combine squeezed vegetables with ubod.
• In a separate saucepan, boil all pickling ingredients without stirring.
• Pour hot pickling solution into ubod mixture.
• Pack in clean jars. Cover and store for a few days before serving to allow vegetables to absorb the pickling solution and become crisp. Serves 8.