Pickled Vegetables
Yield
4 servingsPrep
10 minCook
15 minReady
1 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
boiling |
|
| ¼ | cup |
white vinegar
|
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
cauliflower florets
coarsely chopped |
|
| 1 | cup |
cabbage
shredded |
|
| 1 | cup |
carrots
shredded |
|
| 2 | each |
serrano chiles
stemmed, thinly sliced lengthwise |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
boiling |
|
| 59 | ml |
white vinegar
|
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cauliflower florets
coarsely chopped |
|
| 237 | ml |
cabbage
shredded |
|
| 237 | ml |
carrots
shredded |
|
| 2 | each |
serrano chiles
stemmed, thinly sliced lengthwise |
*
|
Directions
Combine water, vinegar, sugar and salt.
Stir until the sugar is dissolved.
Let the mixture cool to room temperature.
Add the vegetables to the liquid and let them marinate, covered, for 1 day at room temperature, or 2 to 3 days in the refrigerator.
