Search for anything:

Charkhali (Beet And Coriander Pickle)

jewish, pickles, preserving, rice, russian

1 lb fresh or canned beets,cooked peeled; , & cut into 1/2 cub
1/8 teaspoon cayenne pepper
1/2 teaspoon ; salt
4 cloves garlic, put through a press
1/2 cup, loosely packed fresh coriander; , fine chopped
3 tablespoon red-wine vinegar

1. Mix everything together well. Store in jar w/tight cover & refrigerate for up to 2 wks. Serve cold or room temp w/any dairy or meat dishes. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

Yield: 1 pint

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU