Fresh Vegetable Pickles

Name: Fresh Vegetable Pickles
Yield: Makes about 3 cups
Ingredients: 1 red bell pepper, seeded, cut into 1x1/4-inch strips; 1 cup 1/2- to 3/4-inch cauliflower florets; 1 cup 1x1/4x1/4-inch strips peeled jicama; 1 red Thai chile or red jalapeño chile, cut into thin rounds; 1 cup white wine vinegar; 1 cup (lightly packed) fresh mint leaves (from 2 bunches); 1/2 cup sugar; 1/2 teaspoon salt

December 31, 2004

Recipe information

Yield
Makes about 3 cups

Ingredients

1 red bell pepper, seeded, cut into 1x1/4-inch strips

1 cup 1/2- to 3/4-inch cauliflower florets

1 cup 1x1/4x1/4-inch strips peeled jicama

1 red Thai chile or red jalapeño chile, cut into thin rounds

1 cup white wine vinegar

1 cup (lightly packed) fresh mint leaves (from 2 bunches)

1/2 cup sugar

1/2 teaspoon salt

Preparation

Step 1
Place bell pepper, cauliflower, jicama, and chile in medium bowl. Bring vinegar, mint, sugar, and salt to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup completely.
Step 2
Strain syrup over vegetables. Let stand at room temperature 2 hours. Cover and chill until ready to use. (Can be made up to 1 day ahead.)