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MOROCCAN STYLE PICKLES |
1 1/4 pounds baby or medium-size red, orange, yellow, and white
carrots, peeled, trimmed
Peel from 1 lemon, removed in strips with vegetable peeler
4 large garlic cloves, peeled, thinly sliced
4 small dried hot red chiles with seeds, halved.
1
1/2 cups water
1 cup apple cider vinegar
1
1/2 T - coarse kosher salt
2 t - coriander seeds, cracked
2 t - cumin seeds, cracked |
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- Leave baby carrots whole. Cut large carrots lengthwise into halves, then
cut each half lengthwise into halves or quarters (spears should be no wider
than 1/2 inch)
- Mix all ingredients in a sauce pan and bring to a boil. Add carrots and
simmer for 15 minutes.
- Other vegetables may be used in place of carrots - adjust simmer
according to vegetable
- So far I have only tried baby eggplants.
- Slit each eggplant from blossom end almost to stem end twice, crosswise,
so that eggplant splays into four "fingers" attached to stem end and simmer
only 10 minutes.
- Everything else, stays the same.
Serving
Place desired amount in a deep wide dish. Sprinkle with
evoo and fresh chopped dill or cilantro.
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