-RECETA DE COCINA SEFARDI- TURSHI (Middle East Pickeled Vegetables)


Vegetables
2 lb small cucumbers
2 lb halved or quartered green tomatoes
2 lb green peppers, seeded and sliced
2 lb carrots, sliced or cut into cubes
2 lb celery sliced
2 lb turnips quartered
2 lb blanched whole okra
1 cauliflower, cut into florets
1 head green cabbage, cut into chunks

Pickling liquid
4 to 5 garlic cloves, halved
1 tbs pickling spices (or sprinkle of red hot pepper flakes, optional)
4 cups water
1/2 cup distilled white or cider vinegar.
3 tbs kosher salt

Fill sterilized wide mouth jars with the vegetables and divide the pickling liquid between all the jars. Bring the water to a boil in a large nonreactive sauce pan over medium heat.  (Do not use iron, copper or brass.)  Add the vinegar and salt and stir with a wooden spoon until the salt desolves.  Add the hot liquid to the jars.   Let cool and discard the garlic.  Close the jars tightly.  For crisp vegetables , refrigerate immediately and let sit 24 hours.  For softer vegetables, leave in a cool , dark place for 2 days, then refrigerate

 Fuente: http://www.sephardim.com/


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Red SoySefardi.org

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