Canning Recipes




Giardiniera (Pretty Pickle)
Serving Size: 1

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 1/4 pounds small carrots - (3/4" dia)
1 bunch celery
4 capsicums (peppers)
1 large cauliflower - (abt 2 lbs)
2 1/4 pounds small white onions -- peeled
1 cup salt
8 1/2 pints cold water
4 1/4 pints white vinegar
1/4 cup mustard seed
2 tablespoons celery seed
3 dried chillies
2 1/2 cups sugar

Peel carrots, cut in half lengthwise then into 1 1/2-inch long pieces.
Cut celery into similar sized pieces. Remove seeds from capsicums and cut
into 3/4-inch strips, 1 1/2 inches long. Break the cauliflower into 1
1/2-inch flowerets. Dissolve the salt in cold water. Cover the
vegetables with this brine and leave overnight. A clean (new) plastic
bucket is a suitable container. After 12 to 18 hours drain the
vegetables, rinse in cold water, and allow to drain again.

Select jars with glass or enamelled lids. Wash and rinse well, then dry
in a warm oven, 215 to 220 degrees.

In a large enamel or stainless steel pan combine vinegar, mustard seed,
celery seed, chillies 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 1/2-inch of rim. Close lids
firmly.

This recipe yields approximately 3 quarts.




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