Asian-Style Pickled Vegetables

September 15, 2013 at 12:45 pm Leave a comment

pickled

2 cups assorted vegetables, sliced long and thin

Pickling liquid
2/3 cup vinegar
1 cup water
1/3 cup sugar
1 tablespoon salt

Heat the pickling liquid until simmering and pour over sliced, jarred vegetables. Cover and let stand for a minimum of 1 hour.

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Entry filed under: For One or Two, General Asian, Low Carb, Popular Ethnic Dishes, Sides & Salads, Vegetarian, Vietnamese. Tags: .

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