Pronounced (Jar - Din - Air - Ah) Spicy Italian pickled vegetables used as a condiment for hot dogs, hamburgers, sandwiches, salads, and antipasto platters, but we like 'em straight outta the jar!
Course: Canning
Cuisine: Italian
Servings: 8pints
Ingredients
PICKLING LIQUID:
2 1/2 c.distilled white vinegar
3c.water
3/4c.granulated sugar
5T.kosher salt
1tsp.yellow mustard seeds
1/2 to 1tsp.red pepper flakes
VEGETABLES:
1(2 lb.) head cauliflowertrimmed and broken into florets
4-5carrotscut diagonally into 1/2-inch-thick slices
2lg.red bell peppercut into 1-inch pieces
2lg.yellow bell peppercut into 1-inch pieces
4-5ribscelerycut into 1-inch pieces
1c.frozen pearl onions
1c.whole peperoncini peppersdrained
1c.greens olivesdrained
Instructions
PICKLING LIQUID: Bring pickling liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
VEGETABLES: Bring 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water, and a large colander. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking.
Cook remaining vegetables separately in same manner, allowing 4 minutes for carrots, 3 minutes each for bell peppers, 2 minutes for celery and 1 minute for onions. Drain all vegetables in a colander.
Add cooked vegetables, peperoncini, and olives to pickling liquid, Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day. Transfer to jars. Refrigerate up to 2 or 3 weeks, if they last that long!