Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Bay leaf |
| ½ teaspoon | Dill seed |
| ½ teaspoon | Mustard seed |
| ¼ teaspoon | Celery seed |
| 2 \N | Cloves garlic; sliced |
| 2 \N | Whole red peppers (or less if if you dont like it too hot) |
| 1 teaspoon | Salt |
| 1 cup | Water |
| 1 cup | Vinegar |
| \N \N | Mirlitons |
In a pint jar, pack mirlitons which have been washed and sliced from top to bottom. (If they are rather large, they may be peeled, but this is not necessary with young ones.) With the mirlitons put in all the ingredients, except the water and vinegar. Pour water and vinegar over mirlitons.
Process jar 5 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .