Title: Pickled Vegetables
Categories: Salad Thai Side Vegetable
Yield: 4 Servings
| 1/4 | c | Boiling water |
| 1/4 | c | White vinegar |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | c | Cauliflower, coarsely chop |
| 1 | c | Cabbage, shredded |
| 1 | c | Carrot, shredded |
| 2 | | Serrano chilies, stemmed & - thinly sliced lengthwise |
Combine water, vinegar, sugar & salt. Stir until the sugar is dissolved.
Let the mixture cool to room temperature. Add the vegetables to the liquid
& let them marinate, covered, for 1 day at room temperature, or 2 to 3 days
in the refrigerator.