Cooks' note:
Pickled vegetables may be chilled up to 3 hours.
Recipe information
Yield
Makes 4 servings
Ingredients
1 medium English cucumber
1/4 cup seasoned rice vinegar
1/4 cup water
3 tablespoons sugar
1/2 teaspoon salt
1 cup thinly sliced radish
Preparation
Step 1
Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
Step 2
Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
Step 3
Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
Step 4
Drain vegetables before serving.
Nutrition Per Serving
Each serving about 52 calories and less than 1 gram fat
#### Nutritional analysis provided by Gourmet
