Pickled Vegetable Appetizer

Photo: flickr user Lil' Dee

Ingredients

1/2 cup Sliced English (hothouse) cucumber

1/2 cup Diagonally sliced carrot

1/2 teaspoon Salt

2 tablespoons Umeboshi vinegar *

6 tablespoons Water

* 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.

8.0 servings

Wednesday, December 9, 2009 - 3:00am

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