| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 4 | Hot peppers (whatever type is available, red/green etc.) sliced | |
| 1 | Green pepper sliced into thin rounds | |
| 1 | Red pepper sliced into thin rounds | |
| 2 | Carrots sliced into 2 inch long sticks | |
| 1 | Fennel bulb (opt.), seperate the leaves and slice in half lenthwise | |
| 1 | md | Raddish liced into thin rounds |
| 1/2 | c | Salt |
| 1 | Lemon sliced into quarters | |
| Water |
INSTRUCTIONS
I've noticed a lot of pickling recipes, so here is one from libya that takes 3 min. to prepare: recipe - Mrs. Rina Boublil to fill an 8 cup container: slice the veg. and place in the container. if there is room - more veg. can be added of any kind. add salt and squeeze lemons on salt then add lemons to bowl. cover with water and let sit at room temp. for a few hours. When ready, the veg. will be salty and slightly hot to taste. If you don't want them to become saltier - dump the water refrigerate. Posted to JEWISH-FOOD digest V97 #016 From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il> Date: Sun, 8 Sep 96 07:52:11 PDT
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