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Receta Japanese Pickled Vegetables
by Global Cookbook

Japanese Pickled Vegetables
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Ingredientes

  • 1 c. Unseasoned rice vinegar
  • 1/4 c. Sugar
  • 1 Tbsp. Salt
  • 1 whl carrot, peeled, diagonal 1/2" slice
  • 1 whl red pepper, cutin 1/2" triangles
  • 1 whl yellow pepper, cutin 1/2" triangles
  • 1/2 x Jicama, peeled, cutin 1/2" triangles

Direcciones

  1. In a small saucepan, heat vinegar, sugar, salt, and 1/4 c. water till sugar and salt dissolve and mix is heated through. Place vegetables in a medium-size bowl, and pour warm pickling mix over vegetables. Let vegetables sit 1 hour at room temperature or possibly 4 hrs in refrigerator, covered. Serve cool or possibly at room temperature.