Giardiniera Redo 2/18/94

---------- Recipe via Meal-Master (tm) v8.05

Title: Giardiniera Redo 2/18/94
Categories: Relishes
Yield: 4 Qts

2 1/4 lb Carrots; small 4 1/4 qt Cold water
1 bn Celery 1/2 ga White vinegar
4 x Green peppers; or any other 1/4 c Mustard seed
-color, red, yellow etc 2 tb Celery seed
1 lg Cauliflower 3 Chiles; dried, or more
2 1/2 lb Onions; small white, peeled -subst. powder, 3 Tb approx
-these are pearl onions -Use ancho or chipotle
1 c Salt 18 oz Sugar; or slightly less

Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut
celery into similar sized pieces. Remove seeds from Peppers and cut into 1
3/4 inch strips. Break the cauliflower into flower heads. Dissolve the salt
in cold water. Place the vegetables in this brine to cover, leave
overnight. 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. A single large jar works fine. In a
large glass or stainless steel pan combine vinegar, mustard seed, celery
seed, chiles 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 a half inch of the rim. Close lids firmly.
This goes into a 3 1/2 to 4 quart jar, and looks as good as it tastes.

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