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Annatto Oil |
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Vinegar brings out the flavors of these spices, and overnight marination in the refrigerator just begins to pickle the vegetables but maintains their crispness. In the American South, this is a traditional pulled barbecue sandwich topping, side dish with catfish and hushpuppies or accompaniment to ribs and potatoes. 1 tablespoon mustard seed 1 tablespoon celery seed, cracked 1 teaspoon paprika 1/2 teaspoon caraway seed, finely ground 1/2 teaspoon cumin seed, finely ground 4 allspice berries, finely ground 2 cups sugar 1-1/2 cups cider vinegar 3 cups green cabbage, shredded 3 cups purple cabbage, shredded 1 red bell pepper, diced or julienned 2 carrots, shredded 2 celery stalks, shredded 1/2 cup white onion, diced or julienned 1/4 cup pimentos, diced or julienned finely In large bowl, combine spices, sugar and vinegar, and
stir until sugar is dissolved. Tightly covered coleslaw keeps several days, but gradually loses its crispness. Source: The Contemporary Encyclopedia of Herbs & Spices |
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