Recipe - Japanese Pickled Vegetables

1 cup Unseasoned rice vinegar
One fourth 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
One half Jicama; peeled, cutin 1/2"
triangles

In a small saucepan, heat vinegar, sugar, salt, and One fourth cup water until
sugar and salt dissolve and mixture is heated through. Place vegetables in
a mediumsize 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 http://www.marthastewart.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Mar
6, 1998