Giardiniera

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Giardiniera

Recipe Information
Serves/Makes:varies Ingredients 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) Preparation Cut carrots in half lengthwise, then into 1 1/2-inch pieces. 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. Comments 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.

Recipe Information

Serves/Makes:varies

Ingredients

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)

Preparation

Cut carrots in half lengthwise, then into 1 1/2-inch
pieces.
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.

Comments

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.