Giardiniera Redo 2/18/94



	Giardiniera Redo 2/18/94 condiments 2 1/4 lb carrots; small 1 bunch celery 4 single green peppers; or any other color, red, 1 large cauliflower 2 1/2 lb onions; small white, peeled these 1 cup salt 4 1/4 quart cold water 1/2 gal white vinegar 1/4 cup mustard seed 2 tablespoon celery seed 3 chiles; dried, or more subst. pow 18 oz sugar; or slightly less Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 3/4 inch strips. Break the cauliflower into flower heads. Dissolve the salt in cold water. Place the vegetables in this brine to cover, leave overnight. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. Select jars with glass or enameled lids. Wash and rinse well, then dry in a warm oven. A single large jar works fine. In a large glass or stainless steel pan combine vinegar, mustard seed, celery seed, chiles and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within a half inch of the rim. Close lids firmly. This goes into a 3 1/2 to 4 quart jar, and looks as good as it tastes.