Pickled vegetable appetizer Recipe

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Pickled vegetable appetizer

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Categories:	Asian, Condiments, Ethnic, Japanese	Rating:	0
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Ingredients:

		Stephen Ceideburg
1	cup	Sliced red or white radishes
1/2	cup	Sliced English (hothouse)
		-cucumber
1/2	cup	Diagonally sliced carrot
1/2	tsp	Salt
2	tbsp	Umeboshi vinegar *
6	tbsp	Water
		Lettuce leaves

Procedures:

1	* 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.
2	In a medium bowl, toss together the radishes, cucumber, carrot and salt.
3	Let sit at room temperature 2 hours.
4	Press vegetables gently in a colander, to drain off liquid.
5	Return vegetables to bowl.
6	In a saucepan, bring the vinegar and water to a boil.
7	Cool, then pour over vegetables.
8	Cover bowl with plastic wrap and refrigerate 24 hours.
9	To serve, arrange chilled pickled vegetables on lettuce leaves