Recipe - Pickling Marinade

1 cup Rice wine vinegar
White wine
5 tablespoon Pickling spice
3 Serrano pepper, cut or sliced up
2 cup Garlic, cut or sliced up
1 tablespoon Brown sugar
1 teaspoon Salt
1 tablespoon Cilantro stems
2 tablespoon Ginger, grated

Combine everything and simmer 4 minutes. Refriderate overnight. Then
strain. before use over cut or sliced up cucumbers or other veggies. When adding the
ginger squeeze the juice into the mixture before adding the ginger to the
liquid.

This was used over cukes, basil, and red onions.
Per serving: 313 Calories; 10g Fat (24% calories from fat); 8g Protein; 62g
Carbohydrate; 0mg Cholesterol; 2166mg Sodium

Posted to FOODWINE Digest 27 October 96

Date: Mon, 28 Oct 1996 13:46:45 +0100

From: terry pogue tpogue@IDS2.IDSONLINE.COM