Fresh Vegetable Pickles

Name: Fresh Vegetable Pickles
Yield: Makes about 3 cups
Ingredients: 1 red bell pepper, seeded, cut into 1 x 1/4-inch strips; 1 cup 1/2- to 3/4-inch cauliflower florets; 1 cup 1 x 1/4 x 1/4-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

By Jean Georges VongerichtenPhotography by Pornchai Mittongtare

December 31, 2004

Recipe notes