Japanese pickled vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unseasoned rice vinegar |
| ¼ | cup | Sugar |
| 1 | tablespoon | Salt |
| 1 | Whole carrot; peeled, diagonal 1/2\" slice | |
| 1 | Whole red pepper; cutin 1/2\" triangles | |
| 1 | Whole yellow pepper; cutin 1/2\" triangles | |
| ½ | Jicama; peeled, cutin 1/2\" triangles | |
Directions
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