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M$1 Answer
Giardiniera, are nothing but mixed pickled vegetables, I am always an admirer of About.com recipes. I have tried this recipe for answering your question which came out well and was appreciated by all members of our family. The whole credit goes to the original author of the recipe at About.com.
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Ingredients:
10 ounces (250 g) button onions, peeled and soaked in cold water for an hour
10 ounces (250 g) baby carrots, peeled and cut into sticks
10 ounces (250 g) white celery, stalks only, stripped of filaments and cut into short lengths
A medium-sized cauliflower
1 quart (1 liter) white wine vinegar (have more handy)
Olive oil
A couple of bay leaves
2-3 cloves
1 teaspoon peppercorns
1 tablespoon salt
Preparation:
The vegetables listed are the standard ones one finds in almost every recipe, but you can add other things to suit your taste, for example baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts -- feel free to experiment.
Set the vinegar to boil with the herbs, spices and salt. While it's heating separate the cauliflower florets. When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes. Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient. Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let them cool. Store them in a cool dark place for a couple of weeks, and they're ready for use. Expect them to keep for a year.
---end quote----
---quote---
Ingredients:
10 ounces (250 g) button onions, peeled and soaked in cold water for an hour
10 ounces (250 g) baby carrots, peeled and cut into sticks
10 ounces (250 g) white celery, stalks only, stripped of filaments and cut into short lengths
A medium-sized cauliflower
1 quart (1 liter) white wine vinegar (have more handy)
Olive oil
A couple of bay leaves
2-3 cloves
1 teaspoon peppercorns
1 tablespoon salt
Preparation:
The vegetables listed are the standard ones one finds in almost every recipe, but you can add other things to suit your taste, for example baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts -- feel free to experiment.
Set the vinegar to boil with the herbs, spices and salt. While it's heating separate the cauliflower florets. When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes. Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient. Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let them cool. Store them in a cool dark place for a couple of weeks, and they're ready for use. Expect them to keep for a year.
---end quote----
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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