Pickled Vegetable Appetizer

Ingredients

1 cup Sliced red or white radishes
1/2 cup Sliced English (hothouse) cucumber
1/2 cup Diagonally sliced carrot
1/2 teaspoon Salt
2 tablespoons Umeboshi vinegar *
6 tablespoons Water
Lettuce leaves

Preparation

1
* Available in Asian markets or natural foods stores, or use white vinegar
2
A vinegar made from umeboshi plums lends the vegetables a rosy hue, that contrasts with green lettuce leaves.
3
In a medium bowl, toss together the radishes, cucumber, carrot and salt.
4
Let sit at room temperature 2 hours.
5
Press vegetables gently in a colander, to drain off liquid. Return vegetables to bowl.
6
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.
7
To serve, arrange chilled pickled vegetables on lettuce leaves.

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Yield:

8.0 servings

Added:

Wednesday, December 9, 2009 - 3:00am

Creator:

Anonymous

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