Ingredients
- 1 red bell pepper, seeded, cut into 1 x 1/4-inch strips
- 1 cup 1/2- to 3/4-inch cauliflower florets
- 1 cup 1 x 1/4 x 1/4-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
Description
These Quick, Make-ahead Pickles Are A Great Sweet And Tangy Side To Grilled Meats.
Bon Appetit Magazine
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