Cauliflower And Carrot Pickles(Do Chua)

1. 1

   In a medium bowl, cover the cauliflower with water and add 1 teaspoon of the salt.

2. 2

   Soak for about 15 minutes.

3. 3

   In a separate bowl, do the same with the carrots.

4. 4

   Drain the vegetables.

5. 5

   Put them in a deep glass jar or ceramic container with a lid.

6. 6

   In a medium bowl, mix together the sugar, vinegar and 1 1/2 cups warm water and let the sugar dissolve.

7. 7

   Pour over the vegetables and let them stand at room temperature for 3 days.

8. 8

   The pickles will keep in the refrigerator for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.