Recipe - Pickled Ginger And Vegetables

2 cup Rice wine vinegar
1 cup Sugar
One half tablespoon Red peppercorns
1 tablespoon Salt
2 cup Peeled young ginger; cut or sliced up
thinly on a mandolin
1 Red beet; peeled and
quartered
1 cup Daikon batons
1 cup Peeled onions; cut or sliced up finely
1 cup Carrot batons
1 cup White cabbage leaves

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 MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997