Recipe - Pickled Vegetable Salad

*****pickling brine*****
1 tablespoon Cumin seeds
1 One half teaspoon Coriander seeds
4 cup Water
1 cup Distilled white vinegar
3 Red or fresh green jalapeno
Peppers; half lenghtwise
2 lg Garlic cloves, crushed
2 tablespoon Olive oil
1 tablespoon Salt
1 teaspoon Sugar
1 teaspoon Fresh ground pepper
*****veggies*****
4 cup Carrot sticks
3 cup 3" long, One fourth " thick sticks
Jicama
1 lg White onion, halved and cut
In thin wedges

Recipe by: Womans Day Preparation Time: 0:45 From: CookieTstr@aol.com

Date: Thu, 23 May 1996 17:21:59 0400

In a large heavy saucepan, cook cumin and coriander seeds over high heat,
stirring often, until toasted and fragrant...about 5 minutes.

Add remaining brine ingrediants and bring to a boil. Reduce heat, cover
and simmer 5 minutes to blend flavors

Stir in vegetable and return to a boil, reduce heat, cover and simmer,
stirring occasionally...10 minutes or until tender.

Let cool in the liquid, pour into a large bowl or jar, over and marinate
in refrigerator at least 3 hours before serving.

Posted to Master Cook Recipes List, Digest #96