Recipe - Pickled Vegetable Appetizer

Stephen Ceideburg
1 cup Sliced red or white radishes
One half cup Sliced English (hothouse)
cucumber
One half cup Diagonally cut or sliced up carrot
One half teaspoon Salt
2 tablespoon Umeboshi vinegar *
6 tablespoon Water
Lettuce leaves

* available in Asian markets or natural foods stores, or use white vinegar

A vinegar made from umeboshi plums lends the vegetables a rosy hue, that
contrasts with green lettuce leaves.

In a medium bowl, toss together the radishes, cucumber, carrot and salt.
Let sit at room temperature 2 hours.

Press vegetables gently in a colander, to drain off liquid. Return
vegetables to bowl.

In a saucepan, bring the vinegar and water to a boil. Cool, then pour over
vegetables. Cover bowl with plastic wrap and refrigerate 24 hours.

To serve, arrange chilled pickled vegetables on lettuce leaves.

From an article by Mary Carroll in The San Mateo Times, 5/25/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini