Pickled ginger and vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rice wine vinegar |
| 1 | cup | Sugar |
| ½ | tablespoon | Red peppercorns |
| 1 | tablespoon | Salt |
| 2 | cups | Peeled young ginger; sliced thinly on a mandolin |
| 1 | Red beet; peeled and quartered | |
| 1 | cup | Daikon batons |
| 1 | cup | Peeled onions; sliced finely |
| 1 | cup | Carrot batons |
| 1 | cup | White cabbage leaves |
Directions
In a saucepan, heat rice wine vinegar, sugar, red peppercorns and salt. Add rest of ingredients and simmer for 10 minutes. Remove from heat and let stand until cool. Store in the refrigerator overnight.
Recipe by: Cooking Live Show #CL8999 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997
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