Title: Charkhali (Beet and Coriander Pickle)
Categories: Jewish Russian Pickle Preserve
Yield: 1 Pint

1	lb	Fresh or canned beets,cooked peeled, & cut into 1/2" cub
1/8	ts	Cayenne pepper
1/2	ts	;Salt
4		Cloves garlic, put through a press
1/2		Cup, loosely packed fresh coriander, fine chopped
3	tb	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

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