
Carron
Nov 30, 1919, 12:00 AM
Post #2 of 2
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Potato Carrot Cabbage Jalepeno?
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Sounds like a version of what Mexicans call "fruta en vinagre", or pickled vegetables. In Mexico the vinegars used for the veggies are usually milder than those you would use in the US. Try diluting a fruit vinegar such as cider or pineapple (very authentic) and simmer with your choice of pickling spices. Then add the steamed or blanched veggies and let flavors blend in the refrigerator for several days.
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