Giardiniera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Carrots; small |
| 1 | bunch | Celery |
| Green peppers; or any other | ||
| Red; yellow etc | ||
| 1 | large | Cauliflower |
| 2½ | pounds | Onions; small white; peeled |
| Are pearl onions | ||
| 1 | cup | Salt |
| 4¼ | quart | Cold water |
| ½ | gallon | White vinegar |
| ¼ | cup | Mustard seed |
| 2 | tablespoons | Celery seed |
| 3 | Chiles; dried; or more | |
| Powder; 3 tb approx | ||
| Ancho or chipotle | ||
| 18 | ounces | Sugar; or slightly less |
Directions
Peel carrots, cut in half lengthwise then into 1½ inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 ¾ inch strips. Break the cauliflower into flower heads. Dissolve the salt in cold water. Place the vegetables in this brine to cover, leave overnight. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. Select jars with glass or enameled lids. Wash and rinse well, then dry in a warm oven. A single large jar works fine. In a large glass or stainless steel pan combine vinegar, mustard seed, celery seed, chiles and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within a half inch of the rim. Close lids firmly.
This goes into a 3 ½ to 4 quart jar, and looks as good as it tastes.
Posted to MC-Recipe Digest V1 #646 by thelma@... on Jun 20, 1997