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Mod Veg Kitchen: Spicy Vegetable Pickles

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* 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

 

 

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