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!
No comments:
Post a Comment