Side Pannel
Pickled Vegetable Appetizer
Pickled Vegetable Appetizer
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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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