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Grilled Coriander Corn
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Yield: Makes 1-1/2 to 2 quarts
Ingredients:
3
cups sugar
3
cups distilled white vinegar
1-1/2
cups water
1-1/2
teaspoons salt
1
large Chinese white radish (about 1 pound), cut into matchsticks pieces
3
large carrots, cut into matchstick pieces
1
large cucumber, seeded* and cut into matchstick pieces
4
stalks celery, diagonally cut into 1/2-inch pieces
8
green onion, diagonally cut into 1/4-inch pieces
1
large red pepper, cut into 1/2-inch pieces
1
large green pepper, cut into 1/2-inch pieces
4
ounces fresh ginger, peeled and thinly sliced
Preparation:
1.
Combine all pickling liquid ingredients in 3-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Cool.
2.
Fill 5-quart stockpot or Dutch oven 1/2 full with water. Bring to a boil. Add all vegetables. Remove from heat. Let stand 2 minutes.
3.
Drain vegetables in large colander. Spread vegetables out onto clean towels; allow to dry 2 to 3 hours.
4.
Pack vegetables firmly into clean jars with tight fitting lids. Pour Pickling Liquid into jars to cover vegetables. Seal jars tightly. Store in refrigerator at least 1 week before using.
