Giardinera
Ingredients
- 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 cup white-wine or rice vinegar
- 2 1/2 cup water
- 4 tablespoon 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
Instructions
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