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%.

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