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Giardiniera

1
Servings

Ingredients

  • 2 -3 Japanese eggplants, stemmed,halved lengthwise,or quartered if large cut in inch lengths
  • 3 -4 crookneck yellow squash or -4 zucchini, stemmed,quartered lengthwise,cut in 2 inch lengths (Mom can't have zucchini, but she can have yellow... weird, ain't it?)
  • 1/2 lb white pearl onions or very small boiling onions
  • 1 1/2 heads garlic, peeled,large cloves halved (yes, heads)
  • 1 lb small white mushroom, cleaned and ends of stems trimmed,left whole
  • 2 red bell peppers, seeded and cut in 1/2 inch strips
  • 2 yellow bell peppers or orange bell peppers, seeded and cut in 1/2 inch strips
  • 1 Cup daikon radish, peeled and cut into 1/2 x 2 inch batons,about
  • 1 bunch small radish, greens and ends trimmed
  • 1/2 lb green beans, lightly trimmed,strings removed if desired
  • 1 package baby carrot, halved lengthwise
  • 4 -6 small banana peppers, slit down one side,seeded if desired
  • 1 -4 very smalljalapenos or -4 other hot pepper, slit down one side,seeded if desired
  • 8 -10 small sweet red cherry peppers, if you can find them,slit down one side,seeded if desired
  • 8 -10 young thin asparagus spears, trimmed ('cause Mom can't have them) (optional)
  • 2 heads cauliflower, cut into florets
  • 2 -3 stalks celery, trimmed,strings removed if desired,cut in 1 ½ inch lengths
  • 6 Ounce grape tomatoes or cherry tomatoes, washed,about (grape tomatoes are much prettier than cherries, but it's your choice. If all else fails, seed and cu)
  • 1 (9 -18 ounce) package frozen artichoke hearts, thawed and drained (only ‘cause Mom doesn't like them) (optional)
  • 2 packages fresh basil, rinsed and stemmed
  • 1 package fresh oregano, rinsed and stemmed
  • 1 package fresh chives, rinsed and wilted ends trimmed if necessary
  • 1 package fresh dill, stemmed ('cause Mom can't have fresh dill, though she can have the dill seed used in the brine) (optional)
  • 4 Cup distilled white vinegar, plus additional to fill jar,maybe a gallon total
  • 1/4 Cup whole mustard seeds
  • 1 Tablespoon dill seed
  • 1 Tablespoon celery seed
  • 3 inches fresh ginger, peeled,and cut into 1/2 inch thick slices
  • 2 Teaspoon peppercorns (white, if you have them, otherwise black is OK, but it will darken the brine to some degree)
  • 1/2 Cup sugar, more to taste
  • 2 -4 tablespoons kosher salt or -4 tablespoons pickling salt or -4 tablespoons uniodized table salt, plus additional for salting the eggplants and squash (definitely NOT iodized salt, which will darken the veggies a bunch)