| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chicago |
|
3 |
Quarts |
INGREDIENTS
| 1 |
sm |
Head cauliflower |
| 2 |
md |
Red peppers |
| 1 |
md |
Yellow pepper |
| 2 |
|
Ribs celery |
| 3 |
sm |
Pickling cucumbers |
| 1 |
lb |
Carrots (baby carrots are especially nice) |
| 2 |
sm |
Japanese eggplants (up to 3) |
| 3 |
c |
White-wine or rice vinegar |
| 2 1/2 |
c |
Water |
| 4 |
tb |
Sea salt or Kosher salt |
| 4 |
|
Cloves garlic |
| 2 |
sm |
Chile pods [you be the judge] (up to 3) |
| 12 |
|
Peppercorns |
| 8 |
lg |
Sprigs fresh dill |
|
|
Olive oil to top off |
INSTRUCTIONS
Some time ago, there were some queries about Giardinera, a hot relish used
here in Chicagoland on Italian beef sandwiches, and much missed by
transplanted Chicagoans. I don't remember seeing many recipes posted in
response, I could be wrong. In any case, here's a recipe copied from Fine
Cooking No. 2 (a plug and a caveat: thanks to my husband, I'm a charter
subscriber to this fine publication from the Taunton Press--everything they
do is good, as far as I'm concerned. But I haven't made this recipe).
Credit: Jeanne Quan, Fine Cooking No. 2 (April/May 1994): 27
You may vary the selection and proportions of the vegetables.
Method: 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.
Posted to CHILE-HEADS DIGEST V3 #229 by margo@merle.acns.nwu.edu (Margo
Hobbs Thompson) on Feb 1, 1997.
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