repost of Kai's recipe Asian Pickled Ginger and Vegetables

[Guest guest]

Asian Pickled Ginger and Vegetables

 

2 c Rice vinegar

3/4 to 1 c Sugar

1/2 tb Red or black peppercorns

1 tb Salt

2 c Peeled ginger; sliced thinly on a mandolin

1 Red beet; peeled and quartered

1 c Daikon raddish, peeled and cutin halfmoons

1 c Peeled onions; sliced finely

1 c Carrot in rounds

1 c Napa cabbage leaves, chopped

 

In a saucepan, heat rice vinegar, sugar,

peppercorns and

salt. Add rest of ingredients and simmer for 10

minutes. Remove from heat and let stand until cool.

Store in the refrigerator overnight covered tightly,

then serve.

[Guest guest]

Oh this looks great. Can't wait to try it. Karen

, Donnalilacflower <thelilacflower

wrote:

>

>

>

> Asian Pickled Ginger and Vegetables

>

> 2 c Rice vinegar

> 3/4 to 1 c Sugar

> 1/2 tb Red or black peppercorns

> 1 tb Salt

> 2 c Peeled ginger; sliced thinly on a mandolin

> 1 Red beet; peeled and quartered

> 1 c Daikon raddish, peeled and cutin halfmoons

> 1 c Peeled onions; sliced finely

> 1 c Carrot in rounds

> 1 c Napa cabbage leaves, chopped

>

> In a saucepan, heat rice vinegar, sugar,

> peppercorns and

> salt. Add rest of ingredients and simmer for 10

> minutes. Remove from heat and let stand until cool.

> Store in the refrigerator overnight covered tightly,

> then serve.

>