Giardiniera #5 - italian
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fresh chiles of choice | ||
| ½ | Part water | |
| ½ | Part vinegar | |
| 1 | teaspoon | Non-idodized salt per pint |
| ; of liquid | ||
| Cauliflower; in flowerets | ||
| Broccoli; in flowerets | ||
| Carrots; cut in coins | ||
| Use baby carrots | ||
| Pearl onions | ||
| Garlic cloves; whole | ||
| Green olives | ||
Directions
"This basic recipe can be used for pickling chiles either alone or with a combination of other vegetables. Choose the mixture of vegetables desired, the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution." Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars.
Combine the water, vinegar, and salt in a pan and boil for a minute. Pour the hot mixture over the vegetables leaving ¼ inch head space and cover.
Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.
Posted to MC-Recipe Digest V1 #646 by thelma@... on Jun 20, 1997
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