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  Recipe Home » Misc » Giardiniera Redo 2/18/94
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  Giardiniera Redo 2/18/94
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 146
Ingredients:
2 1/4 lb Carrots, small
1 bunch Celery
4 each Green peppers, or any other color, red, yellow etc
1 large Cauliflower
2 1/2 lb Onions, small white, peeled these are pearl onions
1 cup Salt
4 1/4 qt Cold water
1/2 gal White vinegar
1/4 cup Mustard seed
2 tbsp Celery seed
3 Chiles, dried, or more subst. powder, 3 Tb approx Use ancho or chipotle
18 oz Sugar, or slightly less
Instructions:
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.
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