Recipe - Pickled Vegetables (Tsukemono)

3 small Turnips; Sliced
One half Cucumber; Sliced Lengthwise
One half teaspoon Salt
One half Lemon
1 tablespoon Vinegar
1 ds Cayenne Pepper Or Shichimi
Togarashi

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 eatlf.v096.n221

Date: Sun, 17 Nov 1996 11:07:13 0800

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 29.3,

Fat 0.2g,

Carb 7.6g,

Fib 1.7g,

Pro 1.1g,

Sod 321mg,

CFF 4.2%.