| 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 [email protected] (Margo Hobbs Thompson) on Feb 1, 1997.
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