|3 smPickling cucumbers|
|1 lbCarrots (baby carrots are|
|2 smChile pods [you be the|
|1 mdYellow pepper|
|1 smHead cauliflower|
|2 smJapanese eggplants (up to 3)|
|2 Ribs celery|
|2 mdRed peppers|
|2 1/2 cWater|
|4 tbSea salt or Kosher salt|
|Olive oil to top off|
|3 cWhite-wine or rice vinegar|
|8 lgSprigs fresh dill|
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 dont remember seeing many recipes posted in response, I could be wrong. In any case, heres a recipe copied from Fine Cooking No. 2 (a plug and a caveat: thanks to my husband, Im a charter subscriber to this fine publication from the Taunton Press--everything they do is good, as far as Im concerned. But I havent 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@example.com (Margo Hobbs Thompson) on Feb 1, 1997.
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