Lemon honey pickled vegetables

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Honey lemon vinegar soaking of vegetable (*) Quantitative cooking which it is easy to make: 10 minutes

Natural are easy to karada with sweet taste and sourness at all the secondary greens which

Material


Japanese radish 5cm minute
Okra 1 packs
Mini- tomato 1 packs


Water 1/2 cups (100cc)
Grain vinegar 1 cups (200cc)
Lemon juice Equivalent of 1 ko
Honey Large spoon 3
It is rough, minced it comes, the pepper The quantity which you like
Method of making

The japanese radish peeling the skin, cuts in the thickness which it is easy to eat, covers the salt (small spoon 1/2).The okra rubbing with the salt (outside quantity), takes the downy hair, washes away the salt and wipes off the moisture.The tomato washing, when it wipes off the moisture, bores the hole through several places with the toothpick and the like.The vegetable which you prepare inserts in the retention container of the hoe low/row and the like.

You put on the fire in the small pot the water, the vinegar, including the honey, boil.When it boils, you stop the fire, minced come with the lemon juice roughly and you put on the vegetable which is prepared in hot state including the pepper.

It is rough, when heat takes, doing the cover, when half-day it can lay down with the refrigerator, around you eat and are.

Point

When in hot state the vegetable is soaked sweetly in the vinegar, while leaving moderate chewiness, it is possible to make taste soak at brief.
Even in addition, the celery resin it is the dust and the like, please use the vegetable which you like.

As for vinegar soaking reshipi of other vegetables
And others the tsu present it is sweet vinegar soaking
japanese-style pickles
cherry tomato pickles

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