| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Pickles & r, Salads, Summer | 10 | Servings | |
INGREDIENTS
| *****pickling brine***** | ||
| 1 | tb | Cumin seeds |
| 1 1/2 | ts | Coriander seeds |
| 4 | c | Water |
| 1 | c | Distilled white vinegar |
| 3 | Red or fresh green jalapeno | |
| Peppers; half lenghtwise | ||
| 2 | lg | Garlic cloves, crushed |
| 2 | tb | Olive oil |
| 1 | tb | Salt |
| 1 | ts | Sugar |
| 1 | ts | Fresh ground pepper |
| *****veggies***** | ||
| 4 | c | Carrot sticks |
| 3 | c | 3" long, 1/4 " thick sticks |
| Jicama | ||
| 1 | lg | White onion, halved and cut |
| In thin wedges |
INSTRUCTIONS
Recipe by: Womans Day Preparation Time: 0:45 From: CookieTstr@aol.com Date: Thu, 23 May 1996 17:21:59 -0400 In a large heavy saucepan, cook cumin and coriander seeds over high heat, stirring often, until toasted and fragrant...about 5 minutes. Add remaining brine ingrediants and bring to a boil. Reduce heat, cover and simmer 5 minutes to blend flavors Stir in vegetable and return to a boil, reduce heat, cover and simmer, stirring occasionally...10 minutes or until tender. Let cool in the liquid, pour into a large bowl or jar, over and marinate in refrigerator at least 3 hours before serving. Posted to Master Cook Recipes List, Digest #96
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