- 1 red bell pepper, seeded, cut into 1×1/4-inch strips
- 1 cup 1/2- to 3/4-inch cauliflower florets
- 1 cup 1×1/4×1/4-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
- Place bell pepper, cauliflower, jicama, and chile in medium bowl. Bring vinegar, mint, sugar, and salt to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup completely.
- Strain syrup over vegetables. Let stand at room temperature 2 hours. Cover and chill until ready to use. (Can be made up to 1 day ahead.)