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Nematode · July 19, 2017

Originally from food and wine I think.......

Serving: Makes 2 quarts
INGREDIENTS

Vegetables

3 tablespoons kosher salt

2 tablespoons sugar

1 1/4 cups distilled white vinegar (5 percent acidity)

2 tablespoons coriander seeds

6 large garlic cloves, halved

4 to 6 long red or green hot chiles, halved lengthwise

16 dill sprigs

DIRECTIONS

Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

July 19, 2017	#3
Nematode Tomatovillian™ Join Date: May 2012 Location: massachusetts Posts: 1,710	Originally from food and wine I think....... Serving: Makes 2 quarts INGREDIENTS Vegetables 3 tablespoons kosher salt 2 tablespoons sugar 1 1/4 cups distilled white vinegar (5 percent acidity) 2 tablespoons coriander seeds 6 large garlic cloves, halved 4 to 6 long red or green hot chiles, halved lengthwise 16 dill sprigs DIRECTIONS Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.