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Japanese Pickled Vegetables

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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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