Pickled Vegetable Appetizer Recipe

Free Recipe Pickled Vegetable Appetizer

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Pickled Vegetable Appetizer Recipe

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

Pickled Vegetable Appetizer Preparation

* 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. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 8

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