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Umeboshi Vinegar Pickles
  1. Place the vegetables in a jar.
  2. Mix the water and umeboshi vinegar and pour over the vegetables.
  3. Cover the jar with cheesecloth and allow to sit overnight.
  4. Remove the cheesecloth and place the lid on the jar. Refrigerate.
  5. Rinse before eating. They are good for five to seven days.
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