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Giardiniera

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

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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