Japanese Pickled Vegetables
Categories: VegetableServes: 4 Servings
Ingredients:
- 1 c Unseasoned rice vinegar
- 1/4 c Sugar
- 1 tb Salt
- 1 Whole carrot; peeled,
- -diagonal 1/2" slice
- 1 Whole red pepper; cutin 1/2"
- -triangles
- 1 Whole yellow pepper; cutin
- -1/2" triangles
- 1/2 Jicama; peeled, cutin 1/2"
- -triangles
Instructions:
In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until
sugar and salt dissolve and mixture is heated through. Place vegetables in
a medium-size bowl, and pour hot pickling mixture over vegetables. Let
vegetables sit 1 hour at room temperature or 4 hours in refrigerator,
covered. Serve cold or at room temperature.
Recipe by: Martha Stewart http://www.marthastewart.com
Posted to recipelu-digest by "Valerie Whittle"
6, 1998
Previous: Japanese Pickled Cauliflower Coca-Cola | Next: Japanese Pickles