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Quick citrus pickles from the microwave.

Quick citrus pickles from the microwave

Tangy and fragrant citrus pickles cook quickly and evenly when prepared in a microwave oven. Offer the pickles as an accompaniment to meat or poultry.

Sweet-Sour Orange Pickles

2 medium-size thin-skinned oranges, such as Valencias, ends trimmed

1 1/2 cups water

2 cinnamon sticks, each about 3 inches long

1/4 teaspoon each salt, ground allspice, and ground nutmeg

1/2 teaspoon ground ginger

1/3 cup each sugar and currants

2/3 cup cider vinegar

1/4 to 1/2 teaspoon crushed dried hot red chilies

Cut oranges in half lengthwise, then thinly slice crosswise. Discard any seeds. Place oranges and water in a deep nonmetallic bowl. Cover with plastic wrap and cook in a microwave oven on full power, stirring every 5 minutes, until peel is tender when pierced, 12 to 15 minutes. Protect hands from heat when stirring.

Drain and discard liquid. Stir in cinnamon, salt, allspice, nutmeg, ginger, sugar, currants, vinegar, and chilies to taste. Cover with plastic wrap and cook on full power, stirring every 4 minutes, until rind is very tender when pierced and most of liquid has evaporated, 16 to 20 minutes.

Serve warm or at room temperature. To store, let cool, then cover and chill as long as 3 weeks. Makes about 2 cups.

Sweet-Sour Tangerine Pickles

Make sweet-sour orange pickles (preceding recipe), using 3 medium-size thin-skinned tangerines instead of oranges. Makes about 1 1/2 cups.

Photo: Currant-dotted pickles are made of thinly sliced unpeeled oranges or tangerines
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Feb 1, 1986
Words:254
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