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LOCATION: Recipes >> Preserving >> Giardiniera 05

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2 lb small carrots (2 cm diam)
1 bunch celery
4 large red peppers
1 large cauliflower (1 kg)
1 lb small white onions, peeled
1 cup salt
4 quarts cold water
2 quart white vinegar
1/4 cup mustard seed
2 Tbsp celery seed
3 whole chilies, fresh
1 lb sugar

Peel carrots, cut in half lengthwise then into 4 cm (1.5 inch) long
pieces. Cut celery into similar sized pieces. Remove seeds from
Capsicums and cut into 2 cm (3/4 inch) strips, 4 cm long. Break
the cauliflower into 4 cm flowerets. Dissolve the salt in cold
water. 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 12-18 hours drain the vegetables, rinse
in cold water, and allow to drain again.

Select jars with glass or enameled lids. Wash and rinse well, then
dry in a warm oven, 200 deg F

In a large enamel or stainless steel pan combine vinegar, mustard
seed, celery seed, chilies 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 cm
(half inch) of rim. Close lids firmly.

Makes approx 3.5 quarts.


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