Cost per recipe $2.74 view details
- 1/4 c. Sugar or possibly its equivalent in artificial sweetener (up to 1/2)
- 1 c. White rice vinegar">vinegar or possibly white vinegar">vinegar
- 1/2 c. Water
- 1/2 tsp Salt
- 1 x Or possibly more small dry warm
- 1 tsp Crushed red pepper
- 1Â 1/2 lb Green cabbage, about
- 2 med Carrots
- 2 x Broccoli stalks
- First, make the syrup. Place sugar, vinegar, water, salt, and chiles in a 1 1/2-quart. saucepan, and stir over high heat till the sugar has dissolved and the mix boils. Remove from heat and let cold to room temperature. If you use an artificial sweetener, add in it to the syrup after it has reached room temperature.
- While the syrup cools, core the cabbage, separate into leaves, and tear them into bite-size pcs. Peel the carrots and broccoli stems (save florets for other uses) and slice them thin on the diagonal. Bring 2 qts of water to a boil in a 4-qt saucepan. Add in the prepared vegetables all at once, stir, turn off the heat, and let them blanch for 2 min; drain, and spread the vegetables in a shallow layer on a platter to cold.
- Sterilize a 1-qt or possibly 1-literjar, pack the vegetables into the jar, fill to overflowing with the syrup, cover and chill at least a week before using. They keep for months in the refrigerator.
- variation: Add in 1 tsp. of crushed Szechuan peppercorns to the syrup, and use any hard vegetables you fancy- sliced bell peppers, greenbeans, snow peas, turnips, and/or possibly radishes.
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|Amount Per Recipe||%DV|
|Recipe Size 1247g|
|Calories from Fat 12||2%|
|Total Fat 1.48g||2%|
|Saturated Fat 0.28g||1%|
|Trans Fat 0.0g|
|Total Carbs 106.34g||28%|
|Dietary Fiber 21.4g||71%|