Recipe - Giardiniera

2 One fourth pound Carrots; small
1 bn Celery
Green peppers; or any other
Red; yellow etc
1 lg Cauliflower
2 One half pound Onions; small white; peeled
Are pearl onions
1 cup Salt
4 One fourth qt Cold water
One half ga White vinegar
One fourth cup Mustard seed
2 tablespoon Celery seed
3 Chiles; dried; or more
Powder; 3 tablespoon approx
Ancho or chipotle
18 ounce Sugar; or slightly less

Peel carrots, cut in half lengthwise then into 1 One half inch pieces. Cut
celery into similar sized pieces. Remove seeds from Peppers and cut into 1
Three fourths 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 1218 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 One half to 4 quart jar, and looks as good as it tastes.

Posted to MCRecipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997