Japanese pickled vegetables

Yield: 4 Servings

Measure Ingredient
1 cup Unseasoned rice vinegar
¼ cup Sugar
1 tablespoon Salt
1 \N Whole carrot; peeled, diagonal 1/2\" slice
1 \N Whole red pepper; cutin 1/2\" triangles
1 \N Whole yellow pepper; cutin 1/2\" triangles
½ \N Jicama; peeled, cutin 1/2\" triangles

In a small saucepan, heat vinegar, sugar, salt, and ¼ cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size bowl, and pour hot pickling mixture over vegetables. Let vegetables sit 1 hour at room temperature or 4 hours in refrigerator, covered. Serve cold or at room temperature.

Recipe by: Martha Stewart

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 6, 1998

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