Pickled Vegetables (tsukemono)

Jonathan Edwards is described as a husband and father whose care and oversight of his family was thoroughly spiritual. He took seriously anything that troubled his children, and would save the evening hours to be spent in prayer and close fellowship with his family. Primarily concerned for the condition of their souls, Edwards taught each of his children to earnestly seek salvation, “to have God our friend, and to be united to Christ.”

Kim Kistler

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Condiments, Pickles, Relishes, Vegetarian	4	Servings

INGREDIENTS

3		Turnips, Sliced
1/2		Cucumber, Sliced Lengthwise
1/2	t	Salt
1/2		Lemon
1	T	Vinegar
1	ds	Cayenne Pepper Or Shichimi
		Togarashi

INSTRUCTIONS

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 eat-lf.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%.

A Message from our Provider:

“Down in the mouth? It’s time for a faith lift”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 26 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 323.3mg Potassium: 209.6mg Carbohydrates: 5.6g Fiber: 1.4g Sugar: 3.2g Protein: <1g