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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Vegetable Appetizer
 Categories: Japanese, Condiment
      Yield: 8 servings
 
           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.
  
  From an article by Mary Carroll in The San Mateo
  Times, 5/25/93.
 
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