| 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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