Pickled Vegetable Appetizer
Description
This British appetizer features . The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-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
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Sliced red or white radishes
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Sliced English (hothouse)
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 9.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 23.4mg1%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 1.0g4%
- Sugars 1.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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