Pickled Vegetables (Tsukemono) Recipe

Free Recipe Pickled Vegetables (Tsukemono)

Recipe Type: C Recipes

Recipe Preparation:

Cooking Ingredients for Pickled Vegetables (Tsukemono) Recipe

3 sm Turnips; Sliced
1/2 Cucumber; Sliced Lengthwise
1/2 ts Salt
1/2 Lemon
1 tb Vinegar
1 ds Cayenne Pepper Or Shichimi
-Togarashi

Pickled Vegetables (Tsukemono) Preparation

This easy recipe can utilize almost any vegetable, such as daikon radish or broccoli stems. Sprinkle turnips and cucumbers with salt and let stand for 5 minutes. Place vegetables in a covered container. Add remaining ingredients and allow to stand, refrigerated, for at least 12 hrs. VEGAN Makes 4 servings. Recipe By : Veggie Life, May 1995, pg 29 Posted to Digest eat-lf.v096.n221 Date: Sun, 17 Nov 1996 11:07:13 -0800 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 29.3, Fat 0.2g, Carb 7.6g, Fib 1.7g, Pro 1.1g, Sod 321mg, CFF 4.2%.

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Pickled Vegetables (Tsukemono)?

If you know a better Pickled Vegetables (Tsukemono) Recipe please comment below.