Pickled Vegetable Appetizer

Directions

1. * Available in Asian markets or possibly natural foods stores, or possibly use white vinegar
2. A vinegar made from umeboshi plums lends the vegetables a rosy hue, which contrasts with green lettuce leaves.
3. In a medium bowl, toss together the radishes, cucumber, carrot and salt.
4. Let sit at room temperature 2 hrs.
5. Press vegetables gently in a colander, to drain off liquid. Return vegetables to bowl.
6. In a saucepan, bring the vinegar and water to a boil. Cold, then pour over vegetables. Cover bowl with plastic wrap and chill 24 hrs.
7. To serve, arrange chilled pickled vegetables on lettuce leaves.