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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Eggplant (Batinjan Makboos)
 Categories: Preserves, Vegetables, Syrian
      Yield: 7 servings
      3 md Eggplants
      2 lb Sugar
      3 pt Vinegar
      1 ts Paprika
      2 tb Peppercorns
      4 tb Cloves
      6 tb Poppy seeds
      4 tb Cinnamon
      4 tb Ginger
    1/4 lb Mustard seeds
      6 tb Fennel seeds
      7    Pint jars
  Wash eggplant (don't peel); trim off stems and cube.  Cook in boiling,
  lightly salted water for several minutes.  Drain thoroughly.
  Meanwhile, cook sugar, vinegar, and paprika together until mixture
  bils. Add eggplant cubes and all remaining ingredients.  Bring to a
  boil and boil 3 minutes. Eggplant should hold cube shape.  Put
  eggplant itno sterilized jars and cover with pickling liquid.  Seal
  and store 2 weeks before using.
  Source: The Art of Syrian Cookery - by Helen Corey Typed for you by
  Karen Mintzias
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Red Beets (Syltede Rodbeder)
 Categories: Ceideburg, Danish, Side dish, Vegetables
      Yield: 1 servings
      1 bn Beets
           Sugar
           Caraway seeds
           Vinegar
           ;Water
  Clean the beets and boil in water until tender. This takes a long
  time, at least two hours. They can be tested with a knitting needle.
  Take them out of the water and skin them. Allow to cool, then slice
  and put them in a crock, sprinkling sugar heavily between each layer.
  If desired add caraway seeds. Finally add a mixture of vinegar and
  water well above the top layer.
  In 24 hours they are ready to eat and may be served with various
  kinds of meat and in many kinds of salad.
  Posted to All in the National Cooking echo by Stephen Ceideburg on
  03/09/93. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son,
  Copenhagen, 1957.
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