This is a print preview of "Pickled Vegetable Appetizer" recipe.

Pickled Vegetable Appetizer Recipe
by Global Cookbook

Pickled Vegetable Appetizer
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  Servings: 8

Ingredients

  • 1 c. Sliced red or possibly white radishes
  • 1/2 c. Sliced English (hothouse) cucumber
  • 1/2 c. Diagonally sliced carrot
  • 1/2 tsp Salt
  • 2 Tbsp. Umeboshi vinegar *
  • 6 Tbsp. Water
  •     Lettuce leaves

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.