Tuesday, August 21, 2012

Ferment this today

Here is the Spanish Vegetable Pickle:

Veruras en Escabeche

2 heads finely chopped cabbage
18 cucumbers sliced and drained
36 small pearl onions, whole
7 new mexico chilies, chopped
2 oz mustard seed
1 oz celery seed
1 oz turmeric
2 lb brown sugar
8 oz of ground mustard
1/2 Gallon pineapple vinegar

Mix all the above together and bring to a slow boil and cook for 30 minutes.  

So I did not do this, I cut the receipt in half, used a regular onion and anahiem chilies.  I found a pickling spice in the mexican food spice section, no ground mustard or sugar.  I added salt and fermented this for 2 days.  Very yummy & crunchy -  great with meat.  This is from Mission cookery by Mark Preston.

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