posted by Terrytx 08-13-101 8:18 AM
* Exported from MasterCook *
Giardiniera (Pickled Vegetables)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Canning And Preserving
Amount Measure Ingredient -- Preparation Method
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2 to 3 package baby carrots (each about 1/2 pound)
1 small bunch celery
2 red or green bell peppers
1 large cauliflower (about 2 pounds)
1 pound small white boiling onions
1 cup salt
4 quarts cold water
2 quarts white vinegar
1/4 cup mustard seed
2 tablespoons celery seed
1 small dried hot chili pepper
2 1/2 cups sugar
Peel carrots; cut in half lengthwise, then into 1 1/2-inch-long pieces; you should have 4 cups. Remove strings from celery, cut in half lengthwise, then into 1 1/2-inch-long pieces; you should have 3 cups. Remove and discard seeds and stems from peppers and cut into 1-inch-wide strips. Break cauliflower into 1 1/2-inch-thick flowerets; trim stems. Peel onions. In a bowl, dissolve salt in water. Add vegetables; cover and refrigerate for 12 to 18 hours; then drain, rinse in cold water, and drain again.
Combine vinegar, mustard seed, celery seed, chili pepper, and sugar in a 6-quart stainless or enamel pan. Bring to a boil, and continue boiling for 3 minutes. Add vegetables, reduce heat, and cook, uncovered, until vegetables are almost tender (about 10 minutes). Discard chili.
Prepare 6 pint-size canning jars. Fill one hot jar at a time, wipe rims with a damp cloth, screw on lids, and leave to cool. Test seal by pressing with your finger. If it stays down when pressed, jar is sealed. If it pops back up, it is not sealed-store these in the refrigerator. Store sealed jars in a cool, dry place. Refrigerate after opening.
Source: Cannin, Freezing and Drying-A Sunset Book
Yield: 6 pints