Yield: 3 Quarts
|1 small||Head cauliflower|
|2 mediums||Red peppers|
|1 medium||Yellow pepper|
|2 \N||Ribs celery|
|3 smalls||Pickling cucumbers|
|1 pounds||Carrots (baby carrots are especially nice)|
|2 smalls||Japanese eggplants (up to 3)|
|3 cups||White-wine or rice vinegar|
|4 tablespoons||Sea salt or Kosher salt|
|4 \N||Cloves garlic|
|2 smalls||Chile pods [you be the judge] (up to 3)|
|8 larges||Sprigs fresh dill|
|\N \N||Olive oil to top off|
Some time ago, there were some queries about Giardinera, a hot relish used here in Chicagoland on Italian beef sandwiches, and much missed by transplanted Chicagoans. I don't remember seeing many recipes posted in response, I could be wrong. In any case, here's a recipe copied from Fine Cooking No. 2 (a plug and a caveat: thanks to my husband, I'm a charter subscriber to this fine publication from the Taunton Press--everything they do is good, as far as I'm concerned. But I haven't made this recipe).
Credit: Jeanne Quan, Fine Cooking No. 2 (April/May 1994): 27 You may vary the selection and proportions of the vegetables.
Method: Thoroughly clean and trim the vegetables, removing all blemishes, seeds, ribs from inside the peppers, and tough stems. Cut the vegetables into uniform sizes: 2 in. pieces, and baby carrots can be left whole.
Blanch the eggplant for 1 min. in boiling salted water. Pack all vegetables snugly into a clean glass jar with a clamp lid. In a glass or ceramic bowl, mix the vinegar, water, salt, and seasonings. Pour the mixture over the vegetables to completely submerge them. Make more pickling liquid if necessary. Top off with a ½ in. layer of olive oil. Store in a cool pantry for two weeks before eating.
Posted to CHILE-HEADS DIGEST V3 #229 by margo@... (Margo Hobbs Thompson) on Feb 1, 1997.