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Name: Pickled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 1 tb Salt; 1 ts Sugar; 2 tb olive oil; 1 ts Fresh ground pepper; 4 c Carrot sticks; 2 lg Garlic cloves, crushed; 1 c Distilled white vinegar; *****veggies*****; 1 1/2 ts Coriander seeds; 3 Red or fresh green jalapeno; Peppers; half lenghtwise; In thin wedges; 3 c 3" long, 1/4 " thick sticks; Jicama; 1 lg White onion, halved and cut; 1 tb Cumin seeds; 4 c Water; *****pickling brine*****

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INGREDIENTS

1 tb Salt
1 ts Sugar
2 tb olive oil
1 ts Fresh ground pepper
4 c Carrot sticks
2 lg Garlic cloves, crushed
1 c Distilled white vinegar
*****veggies*****
1 1/2 ts Coriander seeds
3 Red or fresh green jalapeno
Peppers; half lenghtwise
In thin wedges
3 c 3" long, 1/4 " thick sticks
Jicama
1 lg White onion, halved and cut
1 tb Cumin seeds
4 c Water
*****pickling brine*****

INSTRUCTIONS

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

NOTES

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Pickled Vegetable Salad

1 tb Salt
1 ts Sugar
2 tb olive oil
1 ts Fresh ground pepper
4 c Carrot sticks
2 lg Garlic cloves, crushed
1 c Distilled white vinegar
 *****veggies*****
1 1/2 ts Coriander seeds
3 Red or fresh green jalapeno
 Peppers; half lenghtwise
 In thin wedges
3 c 3" long, 1/4 " thick sticks
 Jicama
1 lg White onion, halved and cut
1 tb Cumin seeds
4 c Water
 *****pickling brine*****

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

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 10 Servings

Calories: 23
Calories from Fat: 8 (35%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.9mg		0 %
Potassium 41mg		1 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.3g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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