Watermelon Turnip & Broccoli Ume Pickles

Serves 30 | Prep Time 10 minutes | Cook Time 0 minutes

Ingredients

• 1/2 cup watermelon turnip, sliced in thin half-moons

• 2 stalks broccoli

• 1 cup cold water

• 1/4 to 1/3 cup Eden Ume Plum Vinegar

• 1 pint canning jar with lid

• 1 piece cotton cheesecloth

Directions

Place the watermelon turnip slices in the jar. Peel the hard skin from the broccoli stalks and discard skin. Thinly slice the stalks on a diagonal and place in the jar.

Combine the water and ume vinegar and pour over the vegetables. Place a piece of cheesecloth over the mouth of the jar and secure with the jar's o-ring, an elastic band, or string.

Let sit on the counter overnight. Remove cheesecloth, place the cap on and refrigerate. Remove 2 or 3 pieces daily and serve with meals as desired. Keep for 1 month refrigerated.

Nutritional Information

Per serving: 3 calories, 0g fat (8% calories from fat), 0g protein, 1g carbohydrate, 0g fiber, 0mg cholesterol, 58mg sodium