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Pickled Mirlitons
8
4
1
Medium Mirlitons
Medium Carrots; cut 3" julienne
Large Vidalia onion; halved, and
Cut lengthwise 1" slices
2
4
6
1
1
1
1
2
0 Garlic cloves
Quart Distilled white vinegar
Bay leaves
/2 Cup Salt
/4 Cup Sugar
/4 Cup Black peppercorns
Teaspoon Cayenne pepper
Teaspoon Dry mustard
Cut the mirlitons in half lengthwise. Remove the seeds. Cut each half
lengthwise into slices about 1/2−inch thick. Put the mirlitons, carrots,
onions, and garlic in a large bowl. Cover with ice and cold water. Let sit
for 2 hours to perk up the vegetables. Drain thoroughly. In a large
nonreactive stockpot, combine the vinegar, bay leaves, salt, sugar,
peppercorns, cayenne, and mustard. Bring to a boil. Add the vegetables,
reduce the heat, and simmer for 5 minutes. Remove from the heat. Sterilize 7
quart−size preserving jars and keep hot. Soak the lids and keep hot. Pack
each jar tightly with the vegetables, dividing them evenly, add enough of
the hot liquid to come within 1/2−inch of the top. With a clean damp towel,
wipe the rim and fit with a hot lid. Tightly screw on the metal ring and
process in a hot−water bath for 15 minutes. Using tongs, remove the jars,
place on a towel, and let cool. Test seals. Tighten the rings. Store in a
cool dry place. Let age for 4 to 5 weeks. Once pickled, mirlitons can be
used in salads, as a relish or to garnish a martini. This recipe yields 7
quarts.
Pickled Mirlitons
469
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