Cold-Brined Vegetables with Jalapeño

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2 tablespoons coriander seeds, crushed

1 tablespoon mustard seeds

2 cups distilled white vinegar

1 cup sugar

2 tablespoons kosher salt

2 teaspoons black peppercorns

2 bay leaves

1 jicama, peeled, cut into 1/2″-thick sticks

1 medium cucumber, seeded, cut into 1/2″-thick sticks

1 jalapeño, seeded if desired, thinly sliced

1/2 pound small multicolored carrots, tops trimmed, scrubbed, halved lengthwise if large

6 radishes, halved

2 heatproof 24-ounce jars


Jicama Slaw

Posted by in Shared Member Recipes

Yield: 8 servings Prep Time: 10 min Total Time: 25 min Source: Food Network: Bobby Flay Ingredients 1 large jicama, peeled and finely shredded 1/2 Napa cabbage, finely shredded 2 carrots, shredded 1/2 cup freshly squeezed lime juice 2 tablespoons rice vinegar 2 tablespoons ancho chili powder 2 tablespoons honey 1/2 cup canola oil Salt and freshly ground black pepper 1/4 cup finely chopped cilantro leaves Instructions Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium…read more