Ruth's Pickled Oriental Vegetables

Source: Crossroads Cafe

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!