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Recipe Name: Pickled Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/4 Cup(s) Boiling water
1/4 Cup(s) White vinegar
1/4 Cup(s) Sugar
1/2 Teaspoon(s) Salt
1 Cup(s) Cauliflower, coarsely chop
1 Cup(s) Cabbage, shredded
1 Cup(s) Carrot, shredded
2 Serrano chilies, stemmed &
thinly sliced lengthwise
Directions:
Combnie water, vinegar, sugar & salt. Stir until the sugar
isdissolved. Let the mixture cool to room temperature.Add the
vegetables to the liquid & let them marinate, covered, for 1 dayat room
temperature, or 2 to 3 days in the refrigerator.William Crawford &
Kamolmal Pootaraksa, "Thai Home-Cooking"File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 314.4mg
Potassium: 141.3mg
Carbohydrates: 17.3g
Fiber: 1.3g
Sugar: 14.5g
Protein: <1g


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