Italian giardiniera
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fresh chiles of choice | ||
| ½ | Part water | |
| ½ | Part vinegar | |
| 1 | teaspoon | Non-idodized salt per pint |
| ;of liquid | ||
| Cauliflower;in flowerets | ||
| Broccoli;in flowerets | ||
| Carrots;cut in coins or- use baby carrots | ||
| Pearl onions | ||
| Garlic cloves;whole | ||
| Green olives | ||
Directions
"This basic recipe can be used for pickling chiles either alone or with a combination of other vegetables. Choose the mixture of vegetables desired, the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution." Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars.
Combine the water, vinegar, and salt in a pan and boil for a minute.
Pour the hot mixture over the vegetables leaving ¼ inch head space and cover. Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.