Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 * Exported from MasterCook Mac * Spicy Jalapeno and Vegetable Pickles Recipe By : The Modern Vegetarian Kitchen, Peter Berley p369 Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1/2 cup rice vinegar -- or cider vinegar 1/4 cup kosher salt 6 garlic cloves 1 teaspoon coriander seeds 1 teaspoon cumin seeds 6 small jalapeno peppers -- to 8 - seeded and sliced into 1/4-in rings 2 onions -- sliced 2 carrots -- thinly sliced 1 red bell pepper -- sliced 1/4 cup packed mint leaves This is based on picadillo, a popular Spanish-style dish made with ground meat and a spicy pickle. In Cuba, the requisite onions, garlic, tomatoes, and spices are paired with rice and black beans. This pickle adds a great spicy accent to greens or any bean dish. To make the pickling brine, combine the water, vinegar, salt, garlic, coriander, and cumin in a saucepan over high heat and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and set aside to cool. In a second saucepan, bring 2 quarts water to a boil. Add the sliced jalapeno peppers and onions and blanch for 2 minutes. Transfer to a colander and cool under cold running water. Drain thoroughly and transfer to a 3-quart glass or ceramic bowl. Add the carrots, red pepper, and mint. Pour in the cooled brine. Cover and refrigerate for 2 days before serving. Pickles will keep for up to 6 months submerged in their brine and refrigerated. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 346 Calories; 2g Fat (4% calories from fat); 12g Protein; 83g Carbohydrate; 0mg Cholesterol; 22672mg Sodium Food Exchanges: 14 Vegetable; 1/2 Other Carbohydrates _____ Quote Link to comment Share on other sites More sharing options...
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