Italian giardiniera

Yield: 1 Servings F

Ingredients:

1/2 Part water
1/2 Part vinegar
1 ts Non-idodized salt per pint

Instructions:

;of liquid Cauliflower;in flowerets Broccoli;in flowerets Carrots;cut in coins -or- use baby carrots Pearl onions Garlic cloves;whole Green olives This basic recipe can be used for pickling chiles either alone or

with a combination of other vegetables. Choose the mixture of

vegetables desired, the amount and type of chiles, and arrange them

attractively in a jar before covering with the pickling solution. Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars. Combine the water vinegar and salt in a pan and boil for a minute. Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover. Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.