| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Japanese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | c | Unseasoned rice vinegar |
| 1/4 | c | Sugar |
| 1 | tb | Salt |
| 1 | Whole carrot; peeled, diagonal 1/2" slice | |
| 1 | Whole red pepper; cutin 1/2" triangles | |
| 1 | Whole yellow pepper; cutin 1/2" triangles | |
| 1/2 | Jicama; peeled, cutin 1/2" triangles |
INSTRUCTIONS
In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size bowl, and pour hot pickling mixture over vegetables. Let vegetables sit 1 hour at room temperature or 4 hours in refrigerator, covered. Serve cold or at room temperature. Recipe by: Martha Stewart http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar 6, 1998
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