Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Italian Giardiniera made with various hot and sweet peppers, vin-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Italian Giardiniera made with various hot and sweet peppers, vin),it will help you,my kids.
This also has other vegetables and can be kept for a long time unrefrigerated. Not sure if it has to be canned in a hot bath or not.
Answers:
Hot Italian Giardiniera
Prep Time:45 Minutes
Cook Time:2 Days 2 Hours
Ready In:2 Days 2 Hours 45 Minutes
Servings:10
INGREDIENTS:
2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
1/2 cup fresh cauliflower florets
1/2 cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil
DIRECTIONS:
1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
hope this is the recipe you want. good luck
-unpredicktaboh-
Other Answers:
Giardiniera
These Italian pickled vegetables can be made when there is plenty of fresh produce on hand and will keep several weeks when refrigerated. You can "put up" or can the giardiniera, in jars for use in the winter months. There is no exact recipe. You can use whatever you have. In the old days we also picked both the wild mustard and wild fennel seeds out in the Sonoma Countryside, but you can buy them in stores, of course.
6 to 10 carrots, peeled can cut into halves and 2 inch length
sweet peppers cut in pieces
a few hot peppers seeded and in pieces
1 cauliflower in pieces
1 bunch celery, cleaned and cut in 1 inch pieces
2 pounds small boiling onions peeled and crosshatched on bottom
about 12 small green tomatoes
2 quarts white vinegar
4 quarts water
11/2 cups honey
1/3 cup mustard seeds
1 tablespoon fennel seeds
1 tablespoon celery seeds
2 tablespoons peppercorns
2 or 3 cloves garlic (optional)
# Put the vinegar, water, honey, mustard, fennel, and celery seeds, peppercorns into anon reactive pot and boil for 5 minutes. Skim off any foam.
# Add the onions and cook for 3 minutes at the boil.
# Add carrots, celery, and cauliflower and boil for 5 more minutes.
# Add tomatoes and peppers and cook three minutes longer. You can add mushrooms at this point if you have them.
# Get some clean snap lid jars if you are going to refrigerate or canning jars which you have sterilized with boiling water in either case.
# Pour out water and ladle in vegetables Put a clove or two of garlic in each jar. Ladle in liquid to cover.
# Store in refrigerator for at least a week before serving.
If you are "canning" the jars, process according to manufacturers directions. These jars are lovely looking on a kitchen shelf.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
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Kitty said: Yes.How do you make Italian Giardiniera made with various hot and sweet peppers, vin-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Italian Giardiniera made with various hot and sweet peppers, vin),it will help you,my kids.
This also has other vegetables and can be kept for a long time unrefrigerated. Not sure if it has to be canned in a hot bath or not.
Answers:
Hot Italian Giardiniera
Prep Time:45 Minutes
Cook Time:2 Days 2 Hours
Ready In:2 Days 2 Hours 45 Minutes
Servings:10
INGREDIENTS:
2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
1/2 cup fresh cauliflower florets
1/2 cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil
DIRECTIONS:
1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
hope this is the recipe you want. good luck
-unpredicktaboh-
Other Answers:
Giardiniera
These Italian pickled vegetables can be made when there is plenty of fresh produce on hand and will keep several weeks when refrigerated. You can "put up" or can the giardiniera, in jars for use in the winter months. There is no exact recipe. You can use whatever you have. In the old days we also picked both the wild mustard and wild fennel seeds out in the Sonoma Countryside, but you can buy them in stores, of course.
6 to 10 carrots, peeled can cut into halves and 2 inch length
sweet peppers cut in pieces
a few hot peppers seeded and in pieces
1 cauliflower in pieces
1 bunch celery, cleaned and cut in 1 inch pieces
2 pounds small boiling onions peeled and crosshatched on bottom
about 12 small green tomatoes
2 quarts white vinegar
4 quarts water
11/2 cups honey
1/3 cup mustard seeds
1 tablespoon fennel seeds
1 tablespoon celery seeds
2 tablespoons peppercorns
2 or 3 cloves garlic (optional)
# Put the vinegar, water, honey, mustard, fennel, and celery seeds, peppercorns into anon reactive pot and boil for 5 minutes. Skim off any foam.
# Add the onions and cook for 3 minutes at the boil.
# Add carrots, celery, and cauliflower and boil for 5 more minutes.
# Add tomatoes and peppers and cook three minutes longer. You can add mushrooms at this point if you have them.
# Get some clean snap lid jars if you are going to refrigerate or canning jars which you have sterilized with boiling water in either case.
# Pour out water and ladle in vegetables Put a clove or two of garlic in each jar. Ladle in liquid to cover.
# Store in refrigerator for at least a week before serving.
If you are "canning" the jars, process according to manufacturers directions. These jars are lovely looking on a kitchen shelf.
correctness,It's Non-profit and only for informational purposes.
PRE: How do you make jam? NEXT: NONE
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