In class tonight we also made Giardiniera, which is an Italian or Italian-American relish of pickled vegetables in vinegar.
This is a modified version of the recipe we used in class.
1 - Cauliflower, cut into small florets
2 - Fennel bulbs, cored, medium dice
2x 10 oz - Pack of Red Pearl Onions, trimmed & blanched 1 min in boiling water & peeled
10 pcs - Pickling (or Lebanese) Cucumbers, cut into 1/2" slices
400 g - Celery ribs, cut into 1/2" slices
2 - Yellow Peppers, medium dice
2 - Red Peppers, medium dice
6 - Bay Leaves
2 tsp - Peppercorns
4 tbsp - Pickling or Kosher Salt
4 tbsp - Sugar (or more to taste)
2 L - White Wine Vinegar (min. 6% acidity)
1 L - White Wine or Water
- Wash jars and lids in hot soapy water. Place the jars in a large pot lined with a jar rack or clean towels. Cover with water and bring to a boil. Sterilize the jars in the boiling water for 10 minutes. Heat the lids in a small saucepan of freshly boiled water (do not boil).
- Combine vinegar, wine, sugar, salt, peppercorns, and bay leaves in a large saucepan. Bring to a boil over medium-high heat, stirring to dissolve the salt and sugar.
- To the boiling brine add the vegetables as listed: cook the cauliflower florets for 1-2 minutes, strain and place in a dish lined with a clean towel. Repeat with all the vegetables. They should be firm, but heated through. Bring the brine back up to the boil.
- Mix the blanched vegetables and scoop them into the jars.
- Strain the brine over the vegetables, to cover, leaving 1cm or 1/2" in headspace. Remove air bubbles with a non-metallic utensil and wipe the rims with a clean damp papertowel. Centre the hot lids on the clean rims and screw the bands on slightly.
- Place the filled jars back into your large pot and cover with at least 1 to 2 inches of water. Place the lid on the pot and bring to a full boil. Process the jars for 30 minutes from the point of boiling.
- When the time is up, turn off the heat and remove the lid from the pot. Let the jars rest for an additional 5 minutes. Place the jars on a cooling rack or on a counter lined with a towel. Leave then undisturbed for 24 hours. If the lids seam loose, that is ok, do NOT tighten them.
- Check the jars to make sure they have sealed properly. The lids should be curved down. Note: if the jars fail to seal, refrigerate and use within 2 days.
- Store the jars in a cool, dark place and use within one year. Labeling is recommended.
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