Monday, April 3, 2017

Ruth's Pickled Oriental Vegetables


3 lbs. combination of:
carrots, cucumbers, cauliflower, peppers,   celery
2 cups water
1/3 cup salt
½ cup white vinegar
½ cup sugar
½ tsp. garlic
¼ tsp. cumin
¼ tsp. paprika
1 tsp. crushed red pepper

Boil salt in water, pour over vegetables. Let sit for 30 minutes. Rinse vegetables in cold water and drain. Add remaining ingredients, stir well, refrigerate overnight.

*These were served at my aunt’s restaurant, The Crossroads Café, in Tremonton, UT. They had Chinese night every Friday, and I loved these along with their ginormous butterflied shrimp!


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