Encurtido de Chulquín (Pickled Bamboo Shoots)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Tender shoot of giant cane
Preparation time
2940 minutes
Difficulty
Medium
Ingredients
500
gr chulquín cut in slices
2
piece(s) cloves
2
piece(s) garlic
2 1/4
cup(s) vinegar
2
tbsp grated panela
pinch cumin and pepper
1
bunch herb bouquet (bay leaf, thyme, oregano, parsley and cilantro)
Directions
- Wash chulquín very well and cook in water with strong salt for 40 minutes until tender; discard water.
- Boil vinegar with cloves, cumin and pepper, and let cool.
- Add cold chulquín cut in rounds, garlic, herb bouquet and panela.
- Let rest until next day, place in wide-mouth jar that must close hermetically, covered with preparation vinegar.