Mixed Pickle/Giardiniera
Oct. 19th, 2013 07:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahbyrddInspired by http://www.onetomato-twotomato.com/Main/Blog/Entries/2012/9/30_Indian_Summer_Giardiniera_Pickle.html
and the mixed vegetable pickle in the Ball Book
1 eggplant
2 yellow squash
1 zucchini
5 round italian hot peppers
2 small onions
3 red bell peppers
2 cups green beans
1 cauliflower head
5 small carrots
Cut eggplant, squash, zucchini, onions, bell peppers and cauliflower in to 1 inch chunks, cut carrots thinner on diagonal, cut hot peppers in to thin rounds, stem the green beans and cut in half if they're long.
Soak the above in water with 1 cup salt overnight. You may want to wear gloves to push the veg into jars to avoid discomfort from the hot peppers.
Brine:
8 cups red wine vinegar (batch 2, 2 cups red, 4 cups white)
1/4 pickling spice mix
2 tsps hot pepper flakes
5 cloves garlic slivered
1 tbl oregano (batch 2 only)
1 cup sugar
Divide vegetables in to prepared jars, top with brine leaving headspace, dividing the spices equally, hot water process for 15 minutes for pints, 20 for quarts.
ARGH. Ended up having to do two batches of brine and forgot to put the garlic and spices in the jars on the first round. Meh. It'll still be tasty dressed with oil as an antipasto or on a salad.
Yield: 2 quarts, 1 3/4-quart and 10 pints. Love the retro blue pint jars.
and the mixed vegetable pickle in the Ball Book
1 eggplant
2 yellow squash
1 zucchini
5 round italian hot peppers
2 small onions
3 red bell peppers
2 cups green beans
1 cauliflower head
5 small carrots
Cut eggplant, squash, zucchini, onions, bell peppers and cauliflower in to 1 inch chunks, cut carrots thinner on diagonal, cut hot peppers in to thin rounds, stem the green beans and cut in half if they're long.
Soak the above in water with 1 cup salt overnight. You may want to wear gloves to push the veg into jars to avoid discomfort from the hot peppers.
Brine:
8 cups red wine vinegar (batch 2, 2 cups red, 4 cups white)
1/4 pickling spice mix
2 tsps hot pepper flakes
5 cloves garlic slivered
1 tbl oregano (batch 2 only)
1 cup sugar
Divide vegetables in to prepared jars, top with brine leaving headspace, dividing the spices equally, hot water process for 15 minutes for pints, 20 for quarts.
ARGH. Ended up having to do two batches of brine and forgot to put the garlic and spices in the jars on the first round. Meh. It'll still be tasty dressed with oil as an antipasto or on a salad.
Yield: 2 quarts, 1 3/4-quart and 10 pints. Love the retro blue pint jars.
