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Old 02-02-2013, 03:08 PM
 
141 posts, read 205,426 times
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Does your turn out great?

List your recipe.



Last edited by R.J. Kencade; 02-02-2013 at 03:41 PM..
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Old 02-02-2013, 04:30 PM
 
Location: Coastal Georgia
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I think I had to take a pill for that once.
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Old 02-02-2013, 05:17 PM
 
Location: Nantahala National Forest, NC
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I have not made it but hope someone responds with a good recipe-love this!
Great question-
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Old 02-02-2013, 05:34 PM
 
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Yum, but looks like you are missing the peperoncino.
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Old 02-04-2013, 01:42 PM
 
Location: State of Washington (2016)
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Giardiniera
Makes about 5 cups

For pickling liquid
[1 cup distilled white vinegar
1-1/2 cups water
1/2 cup sugar
2-1/2tablespoons kosher salt
]1/2 teaspoon yellow mustard seeds
1/2 teaspoon dried hot red-pepper flakes

For vegetables
1/2 head cauliflower (1 lb), trimmed and broken into 1- to 1 1/2-inch florets (3 cups)
1/2 red bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
2 carrots, cut diagonally into 1/2-inch-thick slices (1 cups)
2 celery ribs, cut into 1-inch-thick slices (1-1/2 cups)
1 cup drained bottled whole pepperoncini (2 oz)
1/2 cup large brine-cured greens olives (preferably Sicilian)
1/4 cup oil-cured black olives)
Bring pickling-liquid ingredients to a boil in a saucepan, stirring until sugar is dissolved. Transfer to a 4-quart bowl and cool about 30 minutes.

Cook vegetables: Bring about 3 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 3 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately the same way, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry. Add cooked vegetables, pepperoncini, and olives to pickling liquid, Weigh vegetables down with a plate to keep them submerged, then chill, covered, at least 1 day

Don’t use a pure aluminum uncoated pot because the vegetable are acidic. I use glass.
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Old 02-04-2013, 02:09 PM
 
Location: Kansas City, MO
3,572 posts, read 6,967,784 times
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Quote:
Originally Posted by R.J. Kencade View Post
Does your turn out great?

List your recipe.

I buy Mezzetta brand jarred giardiniera, run it through the food processor, and use it as a pizza topping!
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