Pickled vegetables (tsukemono)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | Turnips; Sliced |
| ½ | Cucumber; Sliced Lengthwise | |
| ½ | teaspoon | Salt |
| ½ | Lemon | |
| 1 | tablespoon | Vinegar |
| 1 | dash | Cayenne Pepper Or Shichimi Togarashi |
Directions
This easy recipe can utilize almost any vegetable, such as daikon radish or broccoli stems.
Sprinkle turnips and cucumbers with salt and let stand for 5 minutes. Place vegetables in a covered container. Add remaining ingredients and allow to stand, refrigerated, for at least 12 hrs.
VEGAN
Makes 4 servings.
Recipe By : Veggie Life, May 1995, pg 29 Posted to Digest eat-lf.v096.n221 Date: Sun, 17 Nov 1996 11:07:13 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 29.3,
Fat 0.2g,
Carb 7.6g,
Fib 1.7g,
Pro 1.1g,
Sod 321mg,
CFF 4⅕%.