italian giardiniera
- Categories
- Can/preserv
- Chili
- Vegetarian
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| Fresh chiles of choice | |
| ½ | Part water |
| ½ | Part vinegar |
| 1 teaspoon | Non-idodized salt per pint |
| ;of liquid | |
| Cauliflower;in flowerets | |
| Broccoli;in flowerets | |
| Carrots;cut in coins or- use baby carrots | |
| Pearl onions | |
| Garlic cloves;whole | |
| Green olives |
"This basic recipe can be used for pickling chiles either alone or with a combination of other vegetables. Choose the mixture of vegetables desired, the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution." Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars.
Combine the water, vinegar, and salt in a pan and boil for a minute.
Pour the hot mixture over the vegetables leaving ¼ inch head space and cover. Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.
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