Umeboshi Vinegar Pickles
onion, sliced thin in half moons
carrot, sliced in matchsticks
cauliflower, broken into small florets
broccoli stems, skin removed and sliced into matchsticks
Place the vegetables in a jar.
Mix the water and umeboshi vinegar and pour over the vegetables.
Cover the jar with cheesecloth and allow to sit overnight.
Remove the cheesecloth and place the lid on the jar. Refrigerate.
Rinse before eating. They are good for five to seven days.