Pickled vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Boiling water |
| ¼ | cup | White vinegar |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | cup | Cauliflower, coarsely chop |
| 1 | cup | Cabbage, shredded |
| 1 | cup | Carrot, shredded |
| 2 | eaches | Serrano chilies, stemmed & thinly sliced lengthwise |
Directions
Combnie water, vinegar, sugar & salt. Stir until the sugar is dissolved. Let the mixture cool to room temperature.
Add the vegetables to the liquid & let them marinate, covered, for 1 day at room temperature, or 2 to 3 days in the refrigerator.
William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking" From: Mark Satterly Date: 09-21-94
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