Recipe courtesy of Tanya Holland


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  • Total: 12 hr 35 min
  • Prep: 12 hr 30 min
  • Cook: 5 min
  • Yield: 6 to 8 serving



  1. Prepare vegetables, add 1/2 cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about two weeks.