a list of recipes > Giardiniera

Giardiniera

( pronounced jar-din-air-ah )

Crunchy pickled vegetables that can be featured in salads or served as a condiment.

Ingredients:

1 head of Cauliflower
8 stalks of fresh Celery
6 medium size Carrots
6 small Sweet Red Peppers (or two Red Bell peppers chopped
1 medium Shallot

Brine ingredients:

1 cup Salt
Water

Pickling Marinade ingredients:

1 quart Apple Cider Vinegar
1 cup sugar

Spices:

16 White Peppercorns
12 whole Cloves
12 whole Allspice

Preparation:

Place two 1/2 gallon Mason Jars at the ready

Pare the Cauliflower into small florets and divide them into the two jars.

Chop the Celery into bite size slices and divide them into the two jars.

Peel the Carrots and slice them into thick segments. Divide them into the two jars.

Top the Peppers and clean out the placenta and seeds. Slice them into rings and divide them into the two jars.

Slice the Shallot into rings and divide them into the two jars.

Pour 1/2 cup of salt into each jar and cover the vegetables with water to make a brine solution.

Place the jars of brined vegetables in the refrigerator to soak overnight. This is an essential step to assure that the vegetables will remain crisp in the marinade.

Working with one jar at a time, pour the brine off, tap the vegetables out of the jar and into a strainer. Rinse the vegetables and the jar well. Place the vegetables back in the jar.

Repeat this for the second jar.

Place 8 White Peppercorns 6 whole Cloves and 6 whole Allspice in each jar

Pour 2 cups of Apple Cider Vinegar into each jar

Add 1/2 cup of Sugar to each jar.

Add 2 cups of water to each jar

The marinade should cover all but the tops of the floating vegetables. If more fluid is required, maintain a 50/50 mix with vinegar and water.

Close the jars, shake them vigorously, and then store them in the refrigerator.

Let the Giardiniera marinade for three days before serving. Shake the jars occasionally to mix the flavors.

Serve when ready.