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Receta Sweet And Sour Pickled Scallions
by Global Cookbook

Sweet And Sour Pickled Scallions
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Ingredientes

  • 5 lb scallions
  • 1 c. salt
  • 1 1/2 c. vinegar
  • 1 c. water
  • 1 c. sugar
  • 1/2 c. mirin (rice wine)
  • 1 c. water
  • 1 x or possibly 2 togarashi dry red chili peppers

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. The pickles are ready in 2 weeks. Good for 3 months in the refrigerator.
  5. This recipe yields 2 qts.
  6. Yield: 2 qts