Fresh Vegetable Pickles

By á-170456

Ingredients

• 1 red bell pepper seeded, and cut into 1" by 1/4" strips
• 1 cup cauliflower florets - (1/2" to 3/4")
• 1 cup peeled 1" by 1/4" jicama strips
• 1 red Thai chile or red jalapeño chile cut thin rounds
• 1 cup white wine vinegar
• 1 cup fresh mint leaves - (lightly packed) (from 2 bunches)
• 1/2 cup sugar
• 1/2 teaspoon salt

Details

Servings 3

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.

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.)

This recipe yields about 3 cups.