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Title: Giardiniera Redo 2/18/94
Categories: Relish
Yield: 4 Qts
| 2 1/4 | lb | Carrots; small |
| 1 | bn | Celery |
| 4 | x | Green peppers; or any other color, red, yellow etc |
| 1 | lg | Cauliflower |
| 2 1/2 | lb | Onions; small white, peeled these are pearl onions |
| 1 | c | Salt |
| 4 1/4 | qt | Cold water |
| 1/2 | ga | White vinegar |
| 1/4 | c | Mustard seed |
| 2 | tb | Celery seed |
| 3 | Chiles; dried, or more subst. powder, 3 Tb approx Use ancho | |
| 18 | oz | Sugar; or slightly less |
Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut
celery into similar sized pieces. Remove seeds from Peppers and cut into 1
3/4 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 1/2 to 4 quart jar, and looks as good as it tastes. By
Ignacio Perez V. previous next