Receta Sweet And Sour Pickled Scallions
Ingredientes
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Direcciones
- Clean and wash the scallions, save the white part only. In a large crock, alternate scallions and salt. Mix together 1/2 c. vinegar, and 1 c. water. Pour over scallions. Cover with a plate or possibly board, and top with a 10 lb. weight.
- Within a few days the scallions will become limp. At this time a lighter weight may be used. After 2 weeks the scallions will loose their bitter flavor. Drain them and dry on a cloth in a cold area for about 8 hrs.
- Pack the scallions in a jar with the togarashi. Combine 1 c. vinegar, sugar, mirin. Stir till the sugar is dissolved. Pour over the scallions. Put a lid on the jar, and chill.
- The pickles are ready in 2 weeks. Good for 3 months in the refrigerator.
- This recipe yields 2 qts.
- Yield: 2 qts