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Food Fare: Japanese RecipesTsukemono

Pickled Vegetables

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.


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