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- 2 lbs (.9 kg). to 3 lbs (1.4 kg). carrots
- 1 small bunch celery
- 1 large cauliflower
- 1 lb (.5 kg). small white onions
- 1 cup (225 ml) salt
- 4 quarts (3775 ml) cold water
- 2 quarts (1900 ml) white vinegar
- 1/4 cup (60 ml) mustard seed
- 2 Tbsp (30 ml). celery seed
- 1/2 tsp (2 ml). red pepper flakes
- 2-1/2 cups (600 ml) sugar
- 3 cups (700 ml) small green cherry tomatoes (optional)
- 2 large zucchini squash, peeled, cut lengthwise twice, then into 1 1/2-inch pieces (optional)
- Cut carrots in half lengthwise, then into 1 1/2-inch
- Cut celery in same way.
- Break cauliflower into 1 1/2-inch thick flowerets; trim stems.
- Peel onions.
- In a bowl dissolve salt in water.
- Add vegetables, cover and refrigerate for 12 to 18 hours, then drain.
- Rinse vegetables in cold water and drain again.
- Combine vinegar, mustard seed, celery seed, pepper and sugar in 6 quarts (5675 ml) stainless or enamel pan.
- Bring to a boil.
- Boil for 3 minutes.
- Add vegetables; reduce heat and cook until vegetables are almost tender, about 10 minutes.
- Pack in hot pint jars.
- Wipe rim, attach lid.
- Set jars on folded towel away from drafts.
- Let cool.
- I've not prepared this recipe, so cannot comment on its results. Would like to comment about using olive oil, however. It seems to me that olive oil would not be a good choice if the giardiniera is to be kept refrigerated, as the oo would congeal and might affect the texture of the vegetables. This recipe uses no oil.
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