Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Giardiniera

    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Giardiniera Empty Giardiniera

    Post by Lobo Sat 23 Jan 2016, 12:01 am

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    Prep Time: 60 minutes
    Cook Time: 15 minutes
    Servings: 24
    This classic Italian pickle, which makes a great antipasto, contains an array of vegetables preserved to maintain their distinctive flavors and textures. The recipe is flexible: use asparagus or green beans for any of the vegetables, or lemon thyme for the oregano. 







    • 358

    Ingredients:


    • 4 small zucchini, about 3/4 lb. total, cut into rounds 1/4 inch thick

    • 10 to 12 celery stalks, cut on the diagonal into 1-inch pieces
    • 2 Tbs. kosher salt
    • 6 ice cubes
    • 3 cups white wine vinegar (6 percent acidity), plus more if needed
    • 4 red bell peppers, about 1 1/2 lb. total, halved and seeded

    • 3 or 4 carrots, peeled

    • 6 fresh oregano sprigs
    • 18 garlic cloves
    • 6 bay leaves
    • 1 Tbs. peppercorns
    • 1 small head cauliflower, cut into small florets

    • 6 Tbs. extra-virgin olive oil

    Directions:

    In a large nonreactive bowl, combine the zucchini and celery. Add 1 Tbs. of the salt and the ice cubes. Cover and refrigerate for 2 to 3 hours. Drain, rinse and then drain well. Set the zucchini and celery aside.

    Have ready 6 hot, sterilized one-pint jars and their lids.

    In a large nonreactive saucepan, combine the 3 cups vinegar and the remaining 1 Tbs. salt. Add 3 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the salt.

    Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about 1/4 inch thick and at least 1/2 inch shorter than the height of the jars.

    In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf and 1/2 tsp. peppercorns. Divide the zucchini, celery, bell peppers, carrots and cauliflower among the jars, filling them to within 1 inch of the rims.

    Ladle the hot brine into the jars, leaving 1/2 inch of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary. Add 1 Tbs. olive oil to each jar. Wipe the rims clean and seal tightly with the lids.

    Process the jars in a boiling-water bath for 10 minutes. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 6 one-pint jars.

    Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

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