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Ingredientes
- 5 lb scallions
- 1 c. salt
- 1Â 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
- 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3619g | |
| Calories 1702 | |
| Calories from Fat 35 | 2% |
| Total Fat 4.14g | 5% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113561mg | 4732% |
| Potassium 6328mg | 181% |
| Total Carbs 368.94g | 98% |
| Dietary Fiber 56.6g | 189% |
| Sugars 251.99g | 168% |
| Protein 40.43g | 65% |
