GIARDINIERA REDO 2/18/94

      Title: GIARDINIERA REDO 2/18/94
  Categories: Pickles, Condiments
       Yield: 4 Qts
  
   2 1/4 lb Carrots; small
       1 bn Celery
       4 x  Green peppers; or any other
            -color, red, yellow etc
       1 lg Cauliflower
   2 1/2 lb Onions; small white, peeled
            -these are pearl onions
       1 c  Salt
   4 1/4 qt Cold water
     1/2 ga White vinegar
     1/4 c  Mustard seed
       2 tb Celery seed
       3    Chiles; dried, or more
            -subst. powder, 3 Tb approx
            -Use ancho or chipotle
      18 oz Sugar; or slightly less
  
    Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut
   celery into similar sized pieces. Remove seeds from Peppers and cut
   into 1 3/4 inch strips. Break the cauliflower into flower heads.
   Dissolve the salt in cold water. Place the vegetables in this brine
   to cover, leave overnight. After 12-18 hours drain the vegetables,
   rinse in cold water, and allow to drain again. Select jars with glass
   or enameled lids. Wash and rinse well, then dry in a warm oven. A
   single large jar works fine. In a large glass or stainless steel pan
   combine vinegar, mustard seed, celery seed, chiles and sugar. Boil
   for 3 minutes and then add the carrots and onions and boil for 5
   minutes. Fill the warmed jars with hot vegetables and top up with
   vinegar to within a half inch of the rim. Close lids firmly. This
   goes into a 3 1/2 to 4 quart jar, and looks as good as it tastes.
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