Giardiniera redo 2/18/94

Yield: 4 Qts

Measure Ingredient
2¼ pounds Carrots; small
1 bunch Celery
4 xes Green peppers; or any other color, red, yellow etc
1 large Cauliflower
2½ pounds Onions; small white, peeled these are pearl onions
1 cup Salt
4¼ quart Cold water
½ gallon White vinegar
¼ cup Mustard seed
2 tablespoons Celery seed
3 \N Chiles; dried, or more subst. powder, 3 Tb approx Use ancho or chipotle
18 ounces Sugar; or slightly less

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.

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