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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marty Gardner
  • 2 cups seasoned rice wine vinegar
  • 2 cups water
  • 4-5 very thin ginger root slices
  • 1 small hot red pepper
  • 2-4 cloves garlic, partially halved
  • Cilantro
  • Salt, to taste
  • 1 cup each carrots, jicama, cucumbers, scallions
In a small non-reactive saucepan, heat the vinegar, water, ginger root slices, pepper, garlic and salt to a gentle boil. Remove from heat and set aside.
Peel the carrots, jicama and cucumbers. Place the green parts of the scallions briefly into boiling salted water to blanch them, then cool in ice water. Slice the jicama and carrots into batons. Quarter, seed and slice the cucumbers lengthwise and then in halves.
Place vegetables into room temperature marinade along with several sprigs of cilantro. The carrots and jicama may be covered with warm marinade to soften them.
Chill, covered, until ready to use, two hours to overnight, but no longer
(This recipe was contributed as part of a "Cook of the Week" feature.)

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