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Umeboshi Pickles

 
Umeboshi Pickles
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photo credit: Ev Thomas
This is a quick way to make these simple pickles using umeboshi vinegar, cucumbers and water. 
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Ingredients

    • 1 1/2 cups (packed) one type of organic vegetable, finely cut
    • 1 cup organic umeboshi vinegar
    • 1 cup spring or filtered water
    • Directions

Instructions

Wash and clean cucumbers then slice.

Place cucumbers in a glass jar. Mix umeboshi vinegar with water and pour over the vegetables. Add more water if needed to cover the vegetables. Place cheesecloth on top of jar. Leave on counter for 24 hours or up to 3 days to pickle.

Place lid on jar and refrigerate.

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