Mixed Vegetable Pickles
1/4 cup onion, sliced in thin half-moons
1/4 cup carrot, sliced in thin matchsticks
1/4 cup cauliflower, sliced in small florets and each floret sliced in half
1/4 cup broccoli stems, skin removed and slice in thin matchsticks
3/4 cup water
1/4 cup umeboshi vinegar
Place the vegetables in ajar.
Mix the water and umeboshi vinegar and pour over the vegetables.
Fasten a piece of cotton cheesecloth on the top of the jar and set aside overnight.
Remove the cheesecloth and place the lid on the jar. Refrigerate until ready to eat.
Rinse before eating. The pickles will keep about 5 to 7 days.
Michio and Aveline Kushi