Try this Giardiniera #4 - Pickled Vegetables recipe, or contribute your own.
Suggest a better description*About 3/4" in diameter at the top. Peel carrots; cut in half lengthwise and then into 1 1/2" lengths; measure 4 cups. Remove strings from celery; slice lengthwise and then into 1 1/2" lengths; measure 3 cups. Remove seeds and stems from peppers and cut into 1" wide strips. Break cauliflower into 1 1/2" thick flowerets and trim stems. Stir salt into the cold water until dissolved. Add measured carrots and celery, peppers, cauliflowerets and onions. Let stand, covered, in refrigerator for 12 to 18 hours (overnight); then drain, rinse in cold water and drain again. In a 6 qt. stainless steel or enamel pan, combine vinegar, mustard seeds, celery seeds, chile and sugar; bring to a boil and continue to boil for 3 minutes. Add vegetables and boil until vegetables are almost tender (10 minutes); discard chile. Pack sterilized pint jars with boiling vegetables. Stir boiling vinegar mixture to blend seasonings, then pour into jar, filling jar to within 1/2" of rim. Store any jars that dont seal in the refrigerator and use within a month. Store sealed jars in a cool, dry place. Note: Recipe doesnt call for a boiling-water bath, perhaps because the vegetables and vinegar mixture are both boiling. Delicious as an appetizer or with cold meats. From _Sunset Italian Cook Book_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 14. ISBN 0-376-02465-8. Electronic format by Cathy Harned. Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997
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Serving Size: 1 Serving (781g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1178 | ||
Calories from Fat: 30 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.8mg | 1 % | |
Potassium 698.8mg | 18 % | |
Total Carbohydrate 284.2g | 84 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 270.5g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1178
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