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Appetizers >  New Years Eve >  Vegetables >  Japan >  Tsukemono >

 

Tsukemono

Pickled Vegetables

• 1 C unseasoned rice vinegar

• 1/4 C sugar

• 1 TBS salt

• 1 carrot, peeled & diagonally sliced

• 1 red bell pepper, cut in 1/2" slices

• 1 yellow bell pepper, cut in 1/2" slices

• 1/2 Jicama, peeled & cut in 1/2" triangles*

In a saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt are dissolved and mixture is heated through. Place vegetables in a medium-sized bowl; pour hot pickling mixture over vegetables. Allow vegetables to sit for one hour at room temperature or for four hours in the refrigerator, covered. Serve cold or at room temperature. Suggestion: Best when eaten with bites of white sticky rice.

 

*Note: Jicama is also known as a yam or Mexican turnip.

 

Related Links:

• Food Fare Culinary Collection: Japanese Culture & Cuisine

• Food Fare Culinary Collection: New Years Eve Aperitifs & Appetizers

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