Recipe - Pickled Vegetables (Toursi)

[Guest guest]

Cant wait to try this, it sounds SO good!!

 

 

* Exported from MasterCook *

 

Pickled Vegetables (Toursi)

 

Recipe By :page 13

Serving Size : 0 Preparation Time :0:00

Categories : Pickles Chutneys Relishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

1 cup white wine vinegar

3/4 cup olive oil

2 tablespoons salt

1 tablespoon garlic cloves -- halved

4 cups diagonally sliced celery -- cut 1/2 inch thick

3 cups cauliflower florets (about 1 small head)

2 cups fresh string beans -- ends trimmed, cut in

half

2 cups sliced carrot -- cut 1/2 inch thick

8 fresh dill sprigs

8 fresh parsley sprigs

2 cups 1-inch green or red bell pepper squares

6 red banana peppers -- seeded and cut into 1/2-

inch slices

6 yellow banana peppers -- seeded and cut into

1/2-inch slices

8 ounce tiny cocktail onions (jar) -- drained

2 small zucchini -- cut into 1/4-inch slices (about 1

cup)

*~*~*~*

Feta cheese -- cut into small cubes

Greek olives; tomato wedges and cucumber

slices (optional)

 

Sterilize eight 1-pint jars. Combine water, vinegar, oil, salt and

garlic cloves in 5-quart Dutch oven and bring to boil over medium-

high heat. Add celery, cauliflower, beans, carrot, dill and parsley.

Return to rapid boil and cook 3 minutes. Stir in green pepper, banana

peppers, onions and zucchini and return to rapid boil. Remove from

heat. Divide vegetables evenly among prepared jars using slotted

spoon. Pour hot brine over vegetables to within 1/2 inch of top. Run

long thin spatula or knife between inside of jar and vegetables to

release any trapped air. Carefully wipe top of jar with towel. Cover

tightly with lids. Refrigerate overnight before serving. (Can be

refrigerated up to 2 months.)

 

To serve, arrange pickled vegetables in center of large platter.

Surround with feta cheese cubes, Greek olives, tomato wedges and

cucumber slices.

 

Recipe can be halved.

 

Source:

" Gifts From Your Kitchen "

Copyright:

" 1983 by Knapp Communications Corporation; ISBN 0-89535-122-6 "

Yield:

" 8 pints "

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Per Serving (excluding unknown items): 1641 Calories; 163g Fat (85.7%

calories from fat); 8g Protein; 53g Carbohydrate; 12g Dietary Fiber;

0mg Cholesterol; 12938mg Sodium. Exchanges: 7 1/2 Vegetable; 32 1/2

Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0