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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 20 |
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A refrigerator pickle, it makes a great, nutritious snack and the liquid makes a good salad dressing. From Dr. Andrew Weil and Rosie Daley's The Healthy Kitchen . Blanching and shocking the veggies helps them to retain crispness and crunchiness while still absorbing the liquid. They require different blanching times; jicama requires no blanching. Ingredients:
1/2 lb carrot, peeled and cut into ovals on the diagonal (about 2 cups) |
1/2 lb string bean |
1 small head cauliflower, broken into florets (about 2 cups) |
1/2 raw jicama, peeled and cut into sticks |
2 cups purified water |
2 1/2 cups cider vinegar |
1/4 cup olive oil |
3 tablespoons brown sugar |
1 teaspoon salt |
1 tablespoon dried dill weed |
6 garlic cloves |
1/4 cup pickling spices (or 5 bay leaves, 1 tbsp. mustard seed, 1 tbsp. dill seed, and 1 1/2 tsp. red chile flakes) |
Directions:
1. Fill a large pot with5 cups of water and bring to a boil. Drop in the carrots and parboil 2 minutes, then quickly scoop them with a strainer r large slotted spoon and transfer to a pot filled with ice water to shock them.
2. Drop the beans into the boiling water, cook 3 minutes, then remove and shock them. Parboil the cauliflower 1 minute, then shock it. Let all the vegetables sit in the cold water long enough to cool down, then drain the cold water, place the veggies in a large bowl with the jicama.
3. Put all dressing ingredients in a non-reactive pan set over medium heat, bring it to a boil and cook for 2 minutes. Pour the hot dressing over the vegetables and allow them to cool to room temperature.
4. Place the cooled vegetables into a 1-gallon jar or heavy lidded (food-safe) plastic container and cover them with as much dressing as the jar will hold.Cover and refrigerate at least 2 days before eating.
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