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Pickled Vegetable Salad

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Pickles/rel Salads Summer

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

Directions:

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