Receta Giardiniera #4 Pickled Vegetables
Ingredientes
|
|
Direcciones
- Peel carrots; cut in half lengthwise and then into 1 1/2" lengths; measure 4 c.. Remove strings from celery; slice lengthwise and then into 1 1/2" lengths; measure 3 c.. Remove seeds and stems from peppers and cut into 1" wide strips. Break cauliflower into 1 1/2" thick flowerets and trim stems.
- Stir salt into the cool water till dissolved. Add in measured carrots and celery, peppers, cauliflowerets and onions. Let stand, covered, in refrigerator for 12 to 18 hrs (overnight); then drain, rinse in cool water and drain again.
- In a 6 quart. stainless steel or possibly enamel pan, combine vinegar, mustard seeds, celery seeds, chile and sugar; bring to a boil and continue to boil for 3 min. Add in vegetables and boil till vegetables are almost tender (10 min); throw away chile. Pack sterilized pint jars with boiling vegetables.
- Stir boiling vinegar mix to blend seasonings, then pour into jar, filling jar to within 1/2" of rim. Stor e any jars which do not seal in the refrigerator and use within a month. Store sealed jars in a cold, dry place.
- Note: Recipe doesn't call for a boiling-water bath, perhaps because the vegetables and vinegar mix are both boiling.
- Delicious as an appetizer or possibly with cool meats.