Recipe information
Yield
Makes about 3 cups
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
Preparation
Step 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.
Step 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.)
