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  • 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


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 Hobbs Thompson) on Feb 1, 1997.