Giardiniera Redo
Yield
8 servingsPrep
30 minCook
8 minReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | pounds |
carrots
small |
|
| 1 | bunch |
celery
|
*
|
| 4 | each |
green bell peppers
or any other color |
|
| 1 | large |
cauliflower florets
|
*
|
| 2 ½ | pounds |
onions
small white, peeled |
|
| 1 | cup |
salt
|
|
| 4 ¼ | quarts |
water
cold |
*
|
| ½ | gallon |
white vinegar
|
*
|
| ¼ | cup |
mustard seeds
|
*
|
| 2 | tablespoons |
celery seeds
|
|
| 3 | each |
green chili peppers
dried |
*
|
| 18 | ounces |
sugar
or slightly less |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
carrots
small |
|
| 1 | bunch |
celery
|
*
|
| 4 | each |
green bell peppers
or any other color |
|
| 1 | large |
cauliflower florets
|
*
|
| 1.1 | kg |
onions
small white, peeled |
|
| 237 | ml |
salt
|
|
| 4.3 | quarts |
water
cold |
*
|
| 1.9 | l |
white vinegar
|
*
|
| 59 | ml |
mustard seeds
|
*
|
| 3E+1 | ml |
celery seeds
|
|
| 3 | each |
green chili peppers
dried |
*
|
| 520.2 | ml/g |
sugar
or slightly less |
|
Directions
Peel carrots, cut in half lengthwise then into 1½ inch pieces.
Cut celery into similar sized pieces.
Remove seeds from peppers and cut into 1 ¾ 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 12 to 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.
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 1½ to 4 quart jar, and looks as good as it tastes.
