| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot06 |
3 |
servings |
INGREDIENTS
| 1 |
lb |
Pickling cucumbers; unpeeled |
| 1 |
lb |
Carrots; peeled |
| 1 |
|
Cauliflower head |
| 3/4 |
c |
Chopped fresh oregano leaves |
| 1 |
qt |
White vinegar |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Coarse salt |
| 2 |
tb |
Cracked black pepper |
| 6 |
|
Red jalapeno chilies |
| 6 |
|
Green jalapeno chiles |
| 2 |
|
Garlic heads; separated, peeled, |
|
|
; halved lengthwise |
| 1 |
md |
Yellow onion; sliced |
INSTRUCTIONS
Wash the cucumbers and then cut them and the peeled carrots into 1/4-inch
slices on the diagonal. Trim the cauliflower and separate into small
florets. Bring a medium saucepan of salted water to a boil, and blanch the
carrots for 3 minutes. Remove from the boiling water with a slotted spoon,
and refresh in a bowl of iced water. Drain and reserve. Then blanch the
cauliflower about 6 minutes, drain, refresh and drain again. Place the
carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a
boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook
1 minute longer, and pour over the vegetables. Set aside to cool to room
temperature. Pour into three 1-quart glass jars and refrigerate as long as
1 month. This recipe yields about 3 quarts of pickles.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-19-1996
Recipe by: Susan Feniger and Mary Sue Milliken
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