Italian Giardiniera
Categories: Pickled | Whole chile | VeganServes: 1 Servings
Ingredients:
- Fresh chiles of choice
- 1/2 Part water
- 1/2 Part vinegar
- 1 ts Non-idodized salt per pint
- ;of liquid
- Cauliflower;in flowerets
- Broccoli;in flowerets
- Carrots;cut in coins
- -or- use baby carrots
- Pearl onions
- Garlic cloves;whole
- Green olives
Instructions:
"This basic recipe can be used for pickling chiles either alone or with a
combination of other vegetables. Choose the mixture of vegetables desired,
the amount and type of chiles, and arrange them attractively in a jar
before covering with the pickling solution."
Wash the chiles and with a toothpick poke several holes near the stem
before packing in the jars.
Combine the water, vinegar, and salt in a pan and boil for a minute. Pour
the hot mixture over the vegetables leaving 1/4 inch head space and cover.
Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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