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Garden Green
08-09-2009, 12:43 PM
2 pounds Small carrots
1 bunch Celery
4 large Red Peppers
1 large Cauliflower
1 pound Small white onions, peeled
1 cup Salt
4 quarts Cold water
2 quarts White vinegar
1/4 cup Mustard seed
2 tablespoons Celery seed
3 Whole chilies, fresh
1 pound Sugar

Peel carrots, cut in half lengthwise then into 4 cm (1.5 inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2 cm (3/4 inch) strips, 4 cm long. Break the cauliflower into 4 cm flowerets.

Dissolve the salt in cold water. Dissolve the salt in cold water. Cover the vegetables with this brine and leave overnight. A clean (new) plastic bucket is a suitable container. 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, 200 degees F

In a large enamel or stainless steel pan combine vinegar, mustard seed, celery seed, chilies 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 1 cm (half inch) of rim. Close lids firmly.

This will make about 3.5 quarts.

Garden Green
08-09-2009, 12:48 PM
This recipe came from "The Joy of Pickling" by Linda Ziedrich

1/2 pound pickling cucumbers -- about 3/4-inch in diameter
2 celery stalks -- cut crosswise into 3/4-inch lengths
5 teaspoons canning and pickling salt
1/2 small cauliflower head -- broken and cut into florets
1 large carrot -- cut into 3/16-inch rounds
1 cup peeled whole shallots or very small onions
1/2 pound Italian sweet peppers -- seeded and cut into 3/4-inch rings, or whole sweet cherry peppers, left whole but slit twice lengthwise
6 bay leaves
12 garlic cloves
1 1/2 teaspoons black peppercorns
6 oregano sprigs
2 3/4 cups white vinegar (5% acidity)
2 1/2 cups water
6 tablespoons olive oil

Wash the cucumbers and remove blossom ends. Cut cucumbers crosswise into 1/2-inch thick rounds. In a bowl, toss the cucumbers and celery with 1 teaspoon of the salt. Let mixture stand 1 to 2 hours.

Drain cucumbers and celery well. Combine in a large bowl with remaining vegetables.

Into each of 6 pints jars, put 1 bay leaf, 2 garlic cloves, and 1/4 teaspoon peppercorns. Pack the jars with the vegetables, adding an oregano sprig to each jar, and shaking the jar to settle the vegetables.

In a nonreactive saucepan, bring to a boil the vinegar, water and remaining 4 teaspoons salt, stirring to dissolve the salt. Pour the hot liquid over the vegetables, leaving 1/2-inch head space. Top each jar with 1 tablespoon olive oil. Wipe jar rims. Close jars with hot two-piece caps and process 20 minutes in a boiling water bath.

Store cooled jars in a cool, dry, dark place for at least 3 weeks before eating the pickles.

Makes about 6 pints.


Thought you'd like couple of different recipes. Enjoy!

MoniDew
08-14-2009, 10:37 AM
:D WooHOO!! You made my day!!! :D

gardengirl72
08-15-2009, 10:32 AM
I can't wait to try them!