Pickled Vegetable Appetizer
By: Anonymous
Published: Wednesday, December 9, 2009 - 3:00am

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.