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Giardiniera #5 - Italian

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  • Fresh chiles of choice
  • 1/2 Part water
  • 1/2 Part vinegar
  • 1 ts Non-idodized salt per pint of liquid
  • Cauliflower; in flowerets
  • Broccoli; in flowerets
  • Carrots; cut in coins
  • Use baby carrots
  • Pearl onions
  • Garlic cloves; whole
  • Green olives


"This basic recipe can be used for pickling chiles either alone or with a combination of other vegetables. Choose the mixture of vegetables desired, the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution." Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars.
Combine the water, vinegar, and salt in a pan and boil for a minute. Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover. Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.
Posted to MC-Recipe Digest V1 #646 by on Jun 20, 1997