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June 2019

Cauliflower Recipes

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Giardiniera Redo 21894 Recipe

Giardiniera Redo 21894 recipe and other cauliflower recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Giardiniera Redo 21894 recipe  PDF


2 1/4 lb Carrots small
1 bn Celery
4 Green peppers or any other
color, red, yellow etc 1 lg Cauliflower
2 1/2 lb Onions small white, peeled
these are pearl onions 1 c Salt
4 1/4 qt Cold water
1/2 ga White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Chiles dried, or more
subst. powder, 3 Tb appro Use ancho or chipotle 18 oz Sugar or slightly less
Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 3/4 inch strips. Break the cauliflower into flower heads. Dissolve the salt
in cold water. Place the vegetables in this brine to cover, leave overnight. After 12 18 hours drain the vegetables, rinse in cold water, and allow to drain again. Select jars with glass or enameled lids. Wash and rinse well, then dry in a warm oven. A single large jar works fine. In a large glass or stainless steel pan combine vinegar, mustard seed, celery seed, chiles and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within a half inch of the rim. Close lids firmly. This goes into a 3 1/2 to 4 quart jar, and looks as good as it tastes.

Giardiniera Redo 21894 recipe and other cauliflower recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
453 people have voted
Last Reviewed on 2019-06-25



Tuesday, Jun 25 2019 Download & Print Giardiniera Redo 21894 recipe  PDF   Cauliflower recipes RSS   New

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