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.
