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Appetizer RecipesPickles & Preserves 2 >  Pickled Mixed Vegetables


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8 servings

1 cup carrots, sliced in thin sticks appr.. 2 inches long
1 cup shredded cabbage
1 cup bean sprouts
1 tsp. salt
2 cups vinegar
1 large onion, sliced
5 cloves garlic, whole
3 tbs. sugar
salt to taste
2 hot red peppers, split

In a bowl with water mix all the vegetables with 1 tbs. salt, and let soak for 20 minutes.

Heat vinegar and add onion, garlic, sugar, and salt to taste.

Add the vegetables, and red hot peppers, bring to a boil, reduce heat and let simmer for 5 minutes.

Let cool overnight before serving. (for diabetics substitute the sugar with a sweetener after the relish is cold)

Recipe courtesy of Frank Rugebregt
Frank was born in Blitar, Indonesia and now lives in California


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