Pickled Scallions Recipe
Yield: 6 Half-pintsRecipe by luhu.jp
Ingredients:
18 Bunches: of scallions,
1 cup: Salt,
Water,
1/4 cup: Sugar,
6 cup: White vinegar,
6 tbsp: Whole allspice,
1 tbsp: White mustard seed,
2 tbsp: Whole peppercorns,
6 Small: hot peppers,
6: Bay leaves,
6 Cloves: garlic, optional
Trim the scallions to fit into half-pint Ball jars. Wash the,
Directions:
scallions thoroughly and remove the outer layer, if it is tough or
discolored. Wash the vegetable again.
Place the scallions in layers in a large bowl, sprinkling each
layer lightly with some of the salt. Cover with cold water and let
stand twelve hours or overnight, making sure that the scallions
remain submerged.
Drain the scallions, rinse them in fresh cold water, and drain
again.
Combine the sugar and vinegar. Add the allspice, mustard seed
and pepppercorns, tied together in a cheesecloth bag. Bring to a
boil and simmer fifteen minutes. Discard the spice bag.
Pack the scallions, standing upright, into six sterilized jars.
Add one hot pepper, one bay leaf and one clove of garlic, if desired,
to each jar.
Fill the jars to within 1/2 inch of the top with the boiling
liquid and place the covers on loosely.
Place the jars on a wooden rack in a kettle half filled with
boiling water. Boil fifteen minutes, remove the jars with tongs and
tighten the covers. Store in a cool place.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, Copyright
1963
Source from luhu.jp
discolored. Wash the vegetable again.
Place the scallions in layers in a large bowl, sprinkling each
layer lightly with some of the salt. Cover with cold water and let
stand twelve hours or overnight, making sure that the scallions
remain submerged.
Drain the scallions, rinse them in fresh cold water, and drain
again.
Combine the sugar and vinegar. Add the allspice, mustard seed
and pepppercorns, tied together in a cheesecloth bag. Bring to a
boil and simmer fifteen minutes. Discard the spice bag.
Pack the scallions, standing upright, into six sterilized jars.
Add one hot pepper, one bay leaf and one clove of garlic, if desired,
to each jar.
Fill the jars to within 1/2 inch of the top with the boiling
liquid and place the covers on loosely.
Place the jars on a wooden rack in a kettle half filled with
boiling water. Boil fifteen minutes, remove the jars with tongs and
tighten the covers. Store in a cool place.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, Copyright
1963
Source from luhu.jp