| 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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