Pickled vegetables
Yield: 4 Servings
Ingredients:
- 1/4 c Boiling water
- 1/4 c White vinegar
- 1/4 c Sugar
- 1/2 ts Salt
- 1 c Cauliflower coarsely chop
- 1 c Cabbage shredded
- 1 c Carrot shredded
- 2 ea Serrano chilies
Instructions:
stemmed & -- thinly sliced lengthwise Combine 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.
