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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 red bell pepper, seeded, cut into 1x1/4-inch strips |
1 cup 1/2- to 3/4-inch cauliflower florets |
1 cup 1x1/4x1/4-inch strips peeled jicama |
1 red thai chile or red jalapeño chile, cut into thin rounds |
1 cup white wine vinegar |
1 cup (lightly packed) fresh mint leaves (from 2 bunches) |
1/2 cup sugar |
1/2 teaspoon salt |
Directions:
1. Place bell pepper, cauliflower, jicama, and chile in medium bowl. Bring vinegar, mint, sugar, and salt to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup completely.
2. Strain syrup over vegetables. Let stand at room temperature 2 hours. Cover and chill until ready to use. (Can be made up to 1 day ahead.)
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