Pickled Vegetables

1/4 c Boiling water

1/4 c White vinegar

1/4 c Sugar

1/2 ts Salt

1 c Cauliflower, coarsely chop

1 c Cabbage, shredded

1 c Carrot, shredded

2 ea Serrano chilies, stemmed &

-- thinly sliced lengthwise Combine water, vinegar, sugar & salt. Stir until the sugar is dissolved. Let the mixture cool to room temperature. Add the vegetables to the liquid & let them marinate, covered, for 1 day at room temperature, or 2 to 3 days in the refrigerator.