Title: Pickled Vegetable Appetizer
Categories: Japanese Condiment
Yield: 8 Servings

		Stephen Ceideburg
1	c	Sliced red or white radishes
1/2	c	Sliced English (hothouse) cucumber
1/2	c	Diagonally sliced carrot
1/2	ts	Salt
2	tb	Umeboshi vinegar *
6	tb	Water
		Lettuce leaves

* available in Asian markets or natural foods stores, or use white vinegar

A vinegar made from umeboshi plums lends the vegetables a rosy hue, that contrasts with green lettuce leaves.

In a medium bowl, toss together the radishes, cucumber, carrot and salt. Let sit at room temperature 2 hours.

Press vegetables gently in a colander, to drain off liquid. Return vegetables to bowl.

In a saucepan, bring the vinegar and water to a boil. Cool, then pour over vegetables. Cover bowl with plastic wrap and refrigerate 24 hours.

To serve, arrange chilled pickled vegetables on lettuce leaves.

From an article by Mary Carroll in The San Mateo Times, 5/25/93.

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