Frank's Recipes! Giardiniera (Sunset)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Giardiniera (Sunset)

Yield: 6 pints

1 lb Baby carrots (or regular)
1 lb Celery
1 lb Cauliflower flowerets
1 lb White boiling onions (1/2 - 1 inch in diameter)
1 lb Red bell peppers
1 lb Green bell peppers
1/4 lb Fresh jalapeno chiles
6 Cloves garlic
5 c Distilled white vinegar (5% Acidity)
1 1/2 c Soft tap water or bottled Distilled water
1 1/2 c Sugar
1/4 c Mustard seeds
1 tablespoon Canning salt or noniodized Table sale

If using baby carrots, peel and cut in half lengthwise; then cut crosswise into 1 1/2-inch-long pieces. If using regular carrots, peel and cut into 1 1/2-inch-long julienne strips. Remove strings from celery; cut stalks in half lengthwise, then cut crosswise into 1 1/2-inch-long pieces. Break cauliflower flowerets into 1 1/2-inch pieces. Peel onions. Stem and seed bell peppers; then cut into 1/2-by 2-inch strips. If using chiles, leave whole; make 2 small slits in each one. Peel garlic and cut each clove in half.

In a heavy-bottomed 8- to 10-quart stainless steel or unchipped enamel pan, mix vinegar, water, sugar, mustard seeds, and salt. Bring to a boil, over high heat; then boil for 3 minutes. Add all vegetables except garlic. Bring to a boil (this will take about 10 minutes) stirring occasionally. Reduce heat to medium and cook, uncovered, pushing vegetables down into liquid occasionally, until vegetables are almost tender when pierced (about 10 minutes). Remove from heat.

Place 2 pieces of garlic in each prepared, hot wide-mouth pint jar. With a slotted spoon, remove vegetables from hot vinegar solution and distribute among jars, leaving 1/2-inch headspace. Pour remaining vinegar solution over vegetables in jars, leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula between vegetables and jar sides to release air bubbles. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 15 minutes. Or omit processing; let stand for 12 to 24 hours at room temperature, then refrigerate.

Storage time. Processed: Up to 1 year. Unprocessed: Up to 1 month in refrigerator.