Giardiniera (pretty pickles)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Small carrots (2cm diam) |
| 1 | bunch | Celery |
| 4 | Capsicums | |
| 1 | large | Cauliflower (1 kg) |
| 1 | kilograms | Small white onions, peeled |
| 1 | cup | Salt |
| 4 | litres | Cold water |
| 2 | litres | White vinegar |
| ¼ | cup | Mustard seed |
| 2 | tablespoons | Celery seed |
| 3 | Dried chillies | |
| 500 | grams | Sugar |
Directions
1. Peel carrots, cut in half lengthwise then into 4cm (1½ inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2cm (¾ inch) strips, 4cm long. Break the cauliflower into 4cm flowerets. Dissolve the salt in cold water.
Dissolve the salt in cold water. Cover the vegetables with this brine and leave overnight. A clean (new) plastic bucket is a suitable container. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again.
2. Select jars with glass or enamelled lids. Wash and rinse well, then dry in a warm oven, 100 deg C.
3. In a large enamel or stainless steel pan combine vinegar, mustard seed, celery seed, chillies 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 1cm (half inch) of rim. Close lids firmly.
Makes approx 3 litres.