Thursday, September 2, 2010

Joe's Giardiniera

With two chefs in our kitchen, there are always two ways of doing everything. As a married couple, you would think that the spirit of compromise would lead us to something of a hybrid recipe for the dishes we create, but somehow it never works out that way. Normally, one of us will come up with an idea and bring it to life, with the other tweaking it and offering insight along the way. While I really like to be the "chef", it is also interesting to be the "sous-chef", and see what comes out of the mind of another person when left to their own artistry.
Here, for example, is Joe's Giardiniera (compare to my version several months ago). It is miraculous to imagine these two very distinct recipes came from the same basic ingredients.

8 pint jars, lids and rings
1 bunch celery, sliced
1 head cauliflower, cut to florets
2 large hungarian wax peppers, sliced (with seeds for hot, no seeds for mild)
4 small onions, quartered
1 large zucchini, sliced
1 lb. carrots, sliced
1/2 lb. green beans
1 Tbsp. oregano
1 bulb garlic, sliced
1 Tbsp. peppercorns
5 Cups water
5 Cups vinegar
2 Tbsp. canning salt
2 Tbsp. sugar

Mix all vegetables except garlic in a bowl with oregano. Bring water, vinegar, salt and sugar to a boil to dissolve salt and sugar; cover and hold. Sterilize jars, lids and rings. Divide garlic and peppercorns among jars. Pack vegetables into jars and top with brine. Attach lids and rings and process for ten minutes.

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