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LOCATION: Recipes >> Preserving >> Giardiniera 02

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Giardinera

1 small head cauliflower
2 medium red peppers
1 medium yellow pepper
2 ribs celery
3 small pickling cucumbers
1 lb. carrots
2-3 small Japanese eggplants
3 cups white-wine or rice vinegar
2 1/2 cups water
4 Tablespoons sea salt or Kosher salt
4 cloves garlic
2-3 small chile pods
12 peppercorns
8 large sprigs fresh dill
olive oil to top off

Thoroughly clean and trim the vegetables, removing all blemishes,
seeds, ribs from inside the peppers, and tough stems. Cut the
vegetables into uniform sizes: 2 in. pieces, and baby carrots can
be left whole. Blanch the eggplant for 1 min. in boiling salted
water. Pack all vegetables snugly into a clean glass jar with a
clamp lid.

In a glass or ceramic bowl, mix the vinegar, water, salt, and
seasonings. Pour the mixture over the vegetables to completely
submerge them. Make more pickling liquid if necessary. Top off with
a 1/2 in. layer of olive oil. Store in a cool pantry for two weeks
before eating. Makes about 3 quarts

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