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Grandma's Sweet-Sour Veggies


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  • 3 cups cauliflowerets
  • 3 cups broccoliflorets
  • 2 medium carrots, thinly sliced
  • 1 medium zucchini, quartered and thinly sliced
  • 1 small red onion, julienned
  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • sunflower kernels, optional



Step 1

In a large bowl, combine vegetables; set aside. In a saucepan over medium heat, bring vinegar, sugar and salt to a boil. Remove from heat; stir in oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Sprinkle with sunflower kernels just before serving, if desired.

Note: this recipe is easily halved.

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