* Exported from MasterCook *
Jerusalem Pickled Mixed Vegetables with Curry
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 small white cabbage head -- cut in 1 1/4-inch cubes, about 2 1/2 cups total
3 medium carrots -- peeled and cut at an angle into 3/8-inch slices
2 mini cucumbers -- cut at an angle into 3/8-inch slice, scant 2 cups
2 stalks celery -- cut into 1 1/4-inch segments
1/4 small cauliflower -- divided into small florets, scant 1 cup
1 Tablespoon curry powder
1 teaspoon ground allspice
6 cloves garlic -- sliced
2 red chiles
3 1/4 cups warm water
6 1/2 Tablespoons cider vinegar
fine sea salt
-------- ------------ --------------------------------
1/2 small white cabbage head -- cut in 1 1/4-inch cubes, about 2 1/2 cups total
3 medium carrots -- peeled and cut at an angle into 3/8-inch slices
2 mini cucumbers -- cut at an angle into 3/8-inch slice, scant 2 cups
2 stalks celery -- cut into 1 1/4-inch segments
1/4 small cauliflower -- divided into small florets, scant 1 cup
1 Tablespoon curry powder
1 teaspoon ground allspice
6 cloves garlic -- sliced
2 red chiles
3 1/4 cups warm water
6 1/2 Tablespoons cider vinegar
fine sea salt
Mix the vegetables in a bowl and place about half at the bottom a
sterilized 1 1/2-quart jar. Add the curry, allspice, garlic, and chiles.
Top with the remaining vegetables.
sterilized 1 1/2-quart jar. Add the curry, allspice, garlic, and chiles.
Top with the remaining vegetables.
To make the brine, stir 2 Tablespoons salt into the warm water until
dissolved. Pour the brine into the jar, filling it to within 3/4 inch of
the rim. Add the vinegar, the vegetables should be completely covered. If
they are not, make more brine by adding 1 1/2 teaspoons salt to each scant
1 cup warm water. Seal the jar.
dissolved. Pour the brine into the jar, filling it to within 3/4 inch of
the rim. Add the vinegar, the vegetables should be completely covered. If
they are not, make more brine by adding 1 1/2 teaspoons salt to each scant
1 cup warm water. Seal the jar.
Place the jar in a well lit, if possible sunny, spot. The pickles should
be ready in 5 days. They should be crunchy and full of sharp and salty
flavors. Once ready, keep in the fridge for up to 2 weeks.
be ready in 5 days. They should be crunchy and full of sharp and salty
flavors. Once ready, keep in the fridge for up to 2 weeks.
Makes 1 1/2 quarts (24 one-quarter cup servings)
AuthorNote: Pick and choose the vegetables you want to use. You can add
rutabaga, radish, turnip, kohlrabi, or even unripe plums.
rutabaga, radish, turnip, kohlrabi, or even unripe plums.
Cuisine:
"MidEastern"
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
"MidEastern"
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 17 Calories; trace Fat (5.6%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fat; 0 Other Carbohydrates.
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 2416 0 0 0 0 0 0 0 0 0 0 4860
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