Apple and Onion Miso Pickle
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Apple and Onion Miso Pickle July, 2007 Makes 1 heaping cup / Serving tips: Use this refreshing pickle as a relish to lighten any whole-grain dish. I especially like this as a topping for almond butter on bread, or as company for braised millet. 1 firm Granny Smith or Pink Lady apple 2 thin slices of red onion (1/4 inch thick) 3/8 teaspoon fine sea salt 1/4 teaspoon freshly ground coriander seeds 1/4 teaspoon freshly ground cardamom seeds (without pods) 2/3 cup garbanzo bean miso 1 butternut squash (about 2 pounds), peeled 11/2 pounds yellow onion (2 large onions) 1/2 medium red bell pepper, seeded 3 tablespoons toasted sesame oil 1/4 teaspoon paprika 1/2 cup coconut milk 31/2 cups water 1/4 teaspoon sea salt 1 tablespoon umeboshi vinegar Minced fresh cilantro 1. Peel apple and slice into 1/2-inch wedges. Toss apple, onion, sea salt, and spices together. 2. In a glass or food-grade storage container, combine apple mixture with miso. The key is to get the miso on top, with the apple and onion beneath it. Cover and refrigerate for 2 days. The miso's salt will extract liquid from the apple and onion over time. 3. Rinse fruit and onion slices with water until miso is gone. Slice or chop pieces into petite sizes. PER SERVING (2 tablespoons): 9 cal, 4% fat cal, 0g fat, 0g sat fat, 0mg chol, 0g protein, 2g carb, 0g fiber, 106mg sodium |
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