Giardiniera

June 27th, 2007

Makes 3 pint jars

4 small zucchini
2 fennel
1 red pepper
1 yellow pepper
4 large carrots
30 oz. white wine vinegar
6 oz. cider vinegar
6 oz. white wine
6 tbsp olive oil
1/4 c. sugar
1 tbsp peppercorns
2 tsp. fennel seed
2 cloves
8 cloves garlic
8 bay leaves
1/4 c. salt
3 pints water

Clean the vegetables. With a mandolin, thinly slice the zucchini, carrots, and fennel. Cut the peppers into matchstick-sized pieces. Layer the vegetables is a non-metallic bowl. In between each of the layers, sprinkle evenly with the salt. Cover with 3 pints water, cover, and let sit overnight.

Rinse the vegetables, strain, and let dry on a tea towel.

In a large pan, combine vinegar and spices (leave out the olive oil). Bring to a boil for one minute. Turn off heat and let sit for 5 minutes. Fill jars about a quarter full with vinegar mixture. Fill with mixed vegetables and top off with vinegar mixture and 2 tbsp. of olive oil. Continue until all jars are filled.

4. In your largest pot, bring water to a boil. Place filled jar so that it is completely submerged and boil for 15 minutes. Remove and let cool. Continue until all jars have been heated. Let cool. This will seal your pickles so they will keep six months to a year if stored in a cool, dry space. If you do not want to can your pickles, after step 3, place in the refrigerator. They will keep for about 4 weeks.

5. Let pickles sit unopened for 3 days or more. Enjoy!

Entry Filed under: Recipes,Vegetables