Title: Pickled vegetables
 Categories: Salads, Thai, Side dish, Vegetables
      Yield: 4 Servings
 
    1/4 c  Boiling water
    1/4 c  White vinegar
    1/4 c  Sugar
    1/2 ts Salt
      1 c  Cauliflower, coarsely chop
      1 c  Cabbage, shredded
      1 c  Carrot, shredded
      2 ea Serrano chilies, stemmed &
           -- thinly sliced lengthwise
 
  Combine water, vinegar, sugar & salt.  Stir until the sugar is
  dissolved. Let the mixture cool to room temperature. Add the
  vegetables to the liquid & let them marinate, covered, for 1 day at
  room temperature, or 2 to 3 days in the refrigerator.