Real African Dishes: [MC-AllEthnic-Recipes] Mediterranean Pickled Green Garlic

Monday, February 28, 2011

[MC-AllEthnic-Recipes] Mediterranean Pickled Green Garlic - 10g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Mediterranean Pickled Green Garlic

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh green garlic
1 1/2 cups distilled white vinegar
2 tablespoons honey
1 teaspoon white mustard seed
2 tablespoons coriander seeds
1 1/2 tablespoons fennel seed
1/2 cup sherry vinegar
1 cup good-quality white wine vinegar
1 fresh chili pepper -- or dried, bruised

Cut and discard the tops of the green stems of the garlic so that it fits
in a tall jar. Wash the garlic well, then dry and place in the jar.

In a medium saucepan, warm the distilled white vinegar with the honey,
stirring with a wooden spoon until the honey dissolves. Let cool, then add
the mustard, coriander, fennel, and sherry and white wine vinegars. Place
the bruised chili pepper in the jar and top with the vinegar mixture,
which should cover the garlic. Let stand at room temperature for 3 to 4
weeks before serving.

Will keep for up to a year.

Makes 1 quart (16 one-quarter cup servings)

This recipe can also be used to pickle baby leeks that are no thicker than
your little finger, ramps (wild leeks, sometimes available at farmer's
markets in the spring), or scallions with bulbs.

AuthorNote: In the spring, fresh green garlic, which looks very much like
thick scallion, appears in farmer's markets all around the Mediterranean.
It is delicious chopped and added to legume purees and salads in season
and pickled to serve as an appetizer year round. I make Pickled Green
Garlic in a long, tall jar because it holds the long garlic shoots
perfectly.

Serve as an appetizer or add it whole or chopped to fresh or cooked
salads. It is excellent with steamed potatoes.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 quart"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 38 Calories; trace Fat (6.4%
calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 1337 3074 0 0 0 0 0 0 0