Cauliflower And Carrot Pickles(Do Chua) - cooking recipe

Ingredients

1 1/2 lb. cauliflower, cored and separated into florets
2 tsp. salt
3/4 c. carrots, peeled and sliced 1/4-inch thick
1 1/4 c. sugar
1 1/2 c. white wine vinegar

Preparation

In a medium bowl, cover the cauliflower with water and add 1 teaspoon of the salt.
Soak for about 15 minutes.
In a separate bowl, do the same with the carrots.
Drain the vegetables.
Put them in a deep glass jar or ceramic container with a lid.
In a medium bowl, mix together the sugar, vinegar and 1 1/2 cups warm water and let the sugar dissolve.
Pour over the vegetables and let them stand at room temperature for 3 days.
The pickles will keep in the refrigerator for up to 1 month.
Makes about 4 cups.