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Pickled Vegetable Appetizer



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Pickled Vegetable Appetizer

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

* available in Asian markets or natural foods stores, or use white vinegar

A vinegar made from umeboshi plums lends the vegetables a rosy hue, that
contrasts with green lettuce leaves.

In a medium bowl, toss together the radishes, cucumber, carrot and salt.
Let sit at room temperature 2 hours.

Press vegetables gently in a colander, to drain off liquid. Return
vegetables to bowl.

In a saucepan, bring the vinegar and water to a boil. Cool, then pour over
vegetables. Cover bowl with plastic wrap and refrigerate 24 hours.

To serve, arrange chilled pickled vegetables on lettuce leaves.



Ingredients:

Stephen Ceideburg
1 c Sliced red or white radishes
1/2 c Sliced English (hothouse)
-cucumber
1/2 c Diagonally sliced carrot
1/2 ts Salt
2 tb Umeboshi vinegar *
6 tb Water
Lettuce leaves

Serves:

8 Servings
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