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Giardiniera
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1
Reviews
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By:
Ron Ricketts
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Giardiniera Pickled Vegetables Appetizer Recipe cooks carrots, celery, zucchini, onion, red peppers and cauliflower briefly in mixture of white vinegar, mustard seed, sugar, fennel seed, orange and lemon rind, garlic and red chile pepper.
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INGREDIENTS
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5 small carrots
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1 medium bunch celery
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3 medium zucchini
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10 pearl onions
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3 sweet red peppers
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1 cauliflower
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8 cups water
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1 1/4 cups white vinegar
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1/4 cup salt
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1/4 cup mustard seed
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1/2 cup sugar
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1 teaspoon fennel seed
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2 two-inch strips of orange rind, pith removed
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2 two-inch strips of lemon rind, pith removed
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6 cloves garlic, peeled but not chopped
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3 small whole red chile peppers, fresh or dried
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1 cup black Greek olives, unpitted
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DIRECTIONS
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1:
Peel carrots and cut into 1/4-inch thick
strips no longer than the diameter of your canning jars. Trim celery and zucchini and cut into strips the same size as the carrots.
Peel onions. Seed and de-rib peppers,
then cut into 1/4-inch-wide strips.
Separate cauliflower into small flowerets.
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2:
In a large stockpot, bring water, vinegar, salt, mustard seed, sugar, fennel seed, orange rind, lemon rind, garlic, and chiles to a boil. Add all the prepared vegetables and cook 45 seconds. Drain vegetables, reserving liquid.
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3:
Return liquid to stock pot and simmer an additional 5 minutes. Arrange vegetables attractively in clean glass crocks or mason jars, putting a few olives at the bottom, middle, and top. Pour in hot brine and seal.
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4:
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