Giardiniera Recipe - Cooking Index
Giardiniera Recipe - Cooking Index
| 2 1/4 lbs | 1021g / 36oz | Carrots - small |
| 1 | Celery | |
| Green peppers - or any other | ||
| Red - yellow etc | ||
| 1 | Cauliflower (large) | |
| 2 1/2 lbs | 1135g / 40oz | Onions, small white - peeled |
| Are pearl onions | ||
| 1 cup | 237ml | Salt |
| 4 1/4 | Cold water | |
| 1/2 | White vinegar | |
| 1/4 cup | 59ml | Mustard seed |
| 2 tablespoons | 30ml | Celery seed |
| 3 | Chiles, dried* - or more | |
| Ancho or chipotle | ||
| 18 oz | 511g | Sugar - or slightly less |
* If using powdered chiles, use about 3 tbsp.
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.
Source:
COOKING MONDAY TO FRIDAY SHOW #MF6687
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