Recipe#25047

Title: Pickled Vegetable Appetizer

From:arlenes@holly.colostate.edu
Date: Mon, 22 Apr 1996 23:04:30 -7 
From an article by Mary Carroll in The San Mateo
  Times, 5/25/93.

Yield: 8 servings
 
           Stephen Ceideburg
      1 c  Sliced red or white radishes
    1/2 c  Sliced English (hothouse)
           -cucumber
    1/2 c  Diagonally sliced carrot
    1/2 ts Salt
      2 tb Umeboshi vinegar *
      6 tb 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.