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
Related recipes
- Chinese mixed pickles
- Chinese pickles
- Hot pickled vegetables
- Japanese pickled cauliflower
- Japanese pickles
- Japanese style pickled ginger
- Japanese vegetable salad
- Japanese vegetables
- Kiyuri namasu (pickled cucumbers)
- Pickled garden vegetables
- Pickled ginger and vegetables
- Pickled mixed vegetables
- Pickled raw vegetables
- Pickled raw vegetables***npfn03a
- Pickled vegetable salad
- Pickled vegetables
- Pickled vegetables (tsukemono)
- Quick turnip pickles (kabu no sokuseki-zuke)
- Summer vegetable pickles
- Sweet and sour pickled vegetables chinese style