First, make the syrup. Place sugar, vinegar, water, salt, and chiles in a 1 1/2-qt. saucepan, and stir over high heat until the sugar has dissolved and the mixture boils. Remove from heat and let cool to room temperature. If you use an artificial sweetener, add it to the syrup after it has reached room temperature. While the syrup cools, core the cabbage, separate into leaves, and tear them into bite-size pieces. Peel the carrots and broccoli stems (save florets for other uses) and slice them thin on the diagonal. Bring 2 quarts of water to a boil in a 4-quart saucepan. Add the prepared vegetables all at once, stir, turn off the heat, and let them blanch for 2 minutes; drain, and spread the vegetables in a shallow layer on a platter to cool. Sterilize a 1-quart or 1-literjar, pack the vegetables into the jar, fill to overflowing with the syrup, cover and refrigerate at least a week before using. They keep for months in the refrigerator. variation: Add 1 teaspoon of crushed Szechuan peppercorns to the syrup, and use any firm vegetables you fancy- sliced bell peppers, greenbeans, snow peas, turnips, and/or radishes. Posted to EAT-L Digest by Ree Whitman
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|Serving Size: 1 Serving (866g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 87.8mg||3 %|
|Potassium 465mg||12 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 10g|
|Protein 1.7g||2 %|
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Calories per serving: 63
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