Giardiniera #5 - Italian Recipe - Cooking Index
Fresh chiles of choice | ||
1/2 | Water | |
1/2 | Vinegar | |
1 teaspoon | 5ml | 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 |
"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 1/4 inch head space and cover. Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.
Source:
"Food Gifts for All Seasons" by Anne Byrn
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