Pickled Ginger And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 2 | c | Rice wine vinegar |
| 1 | c | Sugar |
| 1/2 | T | Red peppercorns |
| 1 | T | Salt |
| 2 | c | Peeled young ginger, sliced |
| thinly on a mandolin | ||
| 1 | Red beet, peeled and | |
| quartered | ||
| 1 | c | Daikon batons |
| 1 | c | Peeled onions, sliced finely |
| 1 | c | Carrot batons |
| 1 | c | White cabbage leaves |
INSTRUCTIONS
In a saucepan, heat rice wine vinegar, sugar, red peppercorns and salt. Add rest of ingredients and simmer for 10 minutes. Remove from heat and let stand until cool. Store in the refrigerator overnight. Recipe by: Cooking Live Show #CL8999 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 907
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7033.4mg
Potassium: 3677.6mg
Carbohydrates: 417.5g
Fiber: 2.8g
Sugar: 206.6g
Protein: 1.8g