Pickled Vegetables (tsukemono)
| 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%.
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Nutrition (calculated from recipe ingredients)
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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