Giardiniera #4 - pickled vegetables

Yield: 6 Servings

Measure Ingredient
12 \N To 18 small carrots*
1 small Bunch celery
2 larges Red or green bell peppers
1 large Cauliflower (abt. 2 lbs.)
1 cup Salt
4 quarts ; cold water
1 pounds Pickling onions, peeled or
1 pounds Tiny white boiling onions
\N \N ; peeled
2 quarts White vinegar
¼ cup Mustard seeds
2 tablespoons Celery seeds
1 small Dried hot red chile
2½ cup Sugar

*About ¾" in diameter at the top. Peel carrots; cut in half lengthwise and then into 1½" lengths; measure 4 cups. Remove strings from celery; slice lengthwise and then into 1 ½" lengths; measure 3 cups. Remove seeds and stems from peppers and cut into 1" wide strips.

Break cauliflower into 1 ½" thick flowerets and trim stems. Stir salt into the cold water until dissolved. Add measured carrots and celery, peppers, cauliflowerets and onions. Let stand, covered, in refrigerator for 12 to 18 hours (overnight); then drain, rinse in cold water and drain again. In a 6 qt. stainless steel or enamel pan, combine vinegar, mustard seeds, celery seeds, chile and sugar; bring to a boil and continue to boil for 3 minutes. Add vegetables and boil until vegetables are almost tender (10 minutes); discard chile. Pack sterilized pint jars with boiling vegetables. Stir boiling vinegar mixture to blend seasonings, then pour into jar, filling jar to within ½" of rim. Store any jars that don't seal in the refrigerator and use within a month. Store sealed jars in a cool, dry place. Note: Recipe doesn't call for a boiling-water bath, perhaps because the vegetables and vinegar mixture are both boiling.

Delicious as an appetizer or with cold meats. From _Sunset Italian Cook Book_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 14. ISBN 0-376-02465-8.

Electronic format by Cathy Harned.

Posted to MC-Recipe Digest V1 #646 by thelma@... on Jun 20, 1997

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