Giardiniera (Pretty Pickle)
Giardiniera (Pretty Pickle) recipe
Yield
1 servingsPrep
20 minCook
10 minReady
13 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
carrots
small, 2 cm diameter |
*
|
| 1 | bunch |
celery
|
*
|
| 4 | each |
sweet red bell peppers
|
*
|
| 1 | large |
cauliflower florets
(1 kg) |
*
|
| 1 | kg |
white onion
small, peeled |
|
| 1 | cup |
salt
|
|
| 4 | litre |
water
cold |
*
|
| 2 | litre |
white vinegar
|
*
|
| ¼ | cup |
mustard seeds
|
*
|
| 2 | tablespoons |
celery seeds
|
|
| 3 | each |
hot chili peppers
dried |
*
|
| 500 | grams |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
carrots
small, 2 cm diameter |
*
|
| 1 | bunch |
celery
|
*
|
| 4 | each |
sweet red bell peppers
|
*
|
| 1 | large |
cauliflower florets
(1 kg) |
*
|
| 1 | kg |
white onion
small, peeled |
|
| 237 | ml |
salt
|
|
| 4 | litre |
water
cold |
*
|
| 2 | litre |
white vinegar
|
*
|
| 59 | ml |
mustard seeds
|
*
|
| 3E+1 | ml |
celery seeds
|
|
| 3 | each |
hot chili peppers
dried |
*
|
| 5E+2 | grams |
sugar
|
|
Directions
Peel carrots, cut in half lengthwise then into 4cm (1½ inch) long pieces.
Cut celery into similar sized pieces.
Remove seeds from capsicums and cut into 2cm (¾ inch) strips, 4cm long.
Break the cauliflower into 4cm flowerets.
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 to 18 hours drain the vegetables, rinse in cold water, and allow to drain again.
Select jars with glass or enamelled lids.
Wash and rinse well, then dry in a warm oven, 100 deg C.
In a large enamel or stainless steel pan combine vinegar, 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 1cm (half inch) of rim. Close lids firmly.
