Title: Pickled Vegetable Salad
Categories: Salad Pickle
Yield: 10 Servings

		*****pickling brine*****
1	tb	Cumin seeds
1 1/2	ts	Coriander seeds
4	c	Water
1	c	Distilled white vinegar
3		Red or fresh green jalapeno peppers -- half lenghtwise
2	lg	Garlic cloves, crushed
2	tb	Olive oil
1	tb	Salt
1	ts	Sugar
1	ts	Fresh ground pepper
		*****veggies*****
4	c	Carrot sticks (about 1 1/4 lbs)
3	c	Jicama sticks
1	lg	White onion -halved and cut in thin wedges

Recipe by: Womans Day Preparation Time: 0:45 In a large heavy saucepan, cook cumin and coriander seeds over high heat, stirring often, until toasted and fragrant...about 5 minutes.

Add remaining brine ingrediants and bring to a boil. Reduce heat, cover and simmer 5 minutes to blend flavors

Stir in vegetable and return to a boil, reduce heat, cover and simmer, stirring occasionally...10 minutes or until tender.

Let cool in the liquid, pour into a large bowl or jar, over and marinate in refrigerator at least 3 hours before serving.

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