Giardiniera
From deliathecrone 16 years ago
- 15 minutes to make
- Serves 30
This is a collection of mixed pickled vegetables. This recipe will make about 2 ½ pounds, and though you might be tempted to put it all into one big jar, you'll be better off using several smaller jars because the contents of an open jar lose their freshness. Read more See less
Ingredients
- 10 ounces button onions, peeled and soaked in cold water for an hour shopping list
- 10 ounces baby carrots, peeled and cut into sticks shopping list
- 10 ounces white celery, stalks only, stripped of filaments and cut into short lengths shopping list
- A medium-sized cauliflower shopping list
- 1 quart white wine vinegar (have more handy) shopping list
- olive oil shopping list
- A couple of bay leaves shopping list
- 2-3 cloves shopping list
- 1 teaspoon peppercorns shopping list
- 1 tablespoon salt shopping list
How to make it
- The vegetables listed are the standard ones you find in almost every recipe, but you can add other things to suit your taste, for example baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts -- feel free to experiment.
- Set the vinegar to boil with the herbs, spices and salt.
- While it's heating, separate the cauliflower florets.
- When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes.
- Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy, in case that in which you cooked the vegetables should not be enough.
- Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let them cool.
- Store them in a cool dark place for a couple of weeks, and they're ready for use. Expect them to keep for a year.
People Who Like This Dish 2
- tuilelaith Columbia, MO
- sola Charlotte, NC
- deliathecrone Johnston, SC
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