INGREDIENTS

INSTRUCTIONS

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 <Ree7711@AOL.COM> on Jul 8, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2629
Calories From Fat: 1905
Total Fat: 211.1g
Cholesterol: 636mg
Sodium: 1642.6mg
Potassium: 1811.1mg
Carbohydrates: 12.5g
Fiber: 3.5g
Sugar: 5.9g
Protein: 158.9g