Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Jun
Servings: 4 to 6
¼ cup boiling water
¼ cup white vinegar
¼ cup granulated sugar
½ teaspoon salt
1 cup cauliflower florets, stems or combination, coarsely chopped
1 cup cabbage, shredded
1 cup carrot, shredded
2 serrano chiles, stemmed but not seeded, sliced thinly lengthwise
Combine the water, vinegar, sugar and salt, stirring until the sugar is dissolved and let cool to room temperature. Add the vegetables to the liquid and let them marinate, covered, for 1 day at room temperature or 2 or more days in the refrigerator.