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  • Serves: 8 Servings

Pickled Vegetable Appetizer

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 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


* 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.

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