KitchenNippon

【Ingredients】 (4 Servings)
Carrot (にんじん / Ninjin) ….1/4
Bell pepper (yellow) (パプリカ（黄） / Papurika (ki)) …..1/4
Cucumber (きゅうり / Kyūri) …..1/2
Celery (セロリ / Serorī) ……1/4
Cherry tomatoes (ミニ トマト / Mini tomahto) ….４

◆ Pickling Solution
Amazake (甘酒 / Amazake) ..2tbsp
Vinegar (酢/ Su) …1tbsp
Salt (塩/ Shio)…..1/2tsp
Water (水 / Mizu) ….1tbsp
Garlic (にんにく / Ninniku) …..1/2 clove
Bay leaf (ローリエ / Rōrieh)….1

【How to Make】
① Skin and rough-cut the carrot. Rough-cut the bell pepper. Remove the strings from the celery and rough-cut. Partially skin the cucumber and rough-cut. Remove the stems from the cherry tomatoes. Dip them in boiling water for 5 seconds, transfer to cold water, and skin. Use the back of a knife to mash the garlic.
② Add the vegetables and pickling solution to a plastic bag. Massage the bag a bit and then place the bag in a refrigerator for at least 1 hour to let the flavors mix.

Recipe Developed by: Machiko Tateno