Umeboshi Vinegar Pickles
Ingredients
1/2
onion, sliced thin in half moons
1/2
carrot, sliced in matchsticks
1/2
cauliflower, broken into small florets
1/2
cup
broccoli stems, skin removed and sliced into matchsticks
1
cup
water
1/4
cup
Umeboshi vinegar
Instructions
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.