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Pickled vegetable appetizer
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| Artist: |
_ |
| Categories: |
Asian, Condiments, Ethnic, Japanese |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 1
| cup | Sliced red or white radishes | | 1/2
| cup | Sliced English (hothouse) | | | -cucumber | | 1/2
| cup | Diagonally sliced carrot | | 1/2
| tsp | Salt | | 2
| tbsp | Umeboshi vinegar * | | 6
| tbsp | Water | | | Lettuce leaves |
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Procedures:
| 1 | * 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. | | 2 | In a medium bowl, toss together the radishes, cucumber, carrot and salt. | | 3 | Let sit at room temperature 2 hours. | | 4 | Press vegetables gently in a colander, to drain off liquid. | | 5 | Return vegetables to bowl. | | 6 | In a saucepan, bring the vinegar and water to a boil. | | 7 | Cool, then pour over vegetables. | | 8 | Cover bowl with plastic wrap and refrigerate 24 hours. | | 9 | To serve, arrange chilled pickled vegetables on lettuce leaves |
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