---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Giardinera
 Categories: Appetizers
      Yield: 3 quarts
 
      1 sm Head cauliflower                    3 c  White-wine or rice vinegar
      2 md Red peppers                     2 1/2 c  Water
      1 md Yellow pepper                       4 tb Sea salt or Kosher salt
      2    Ribs celery                         4    Cloves garlic
      3 sm Pickling cucumbers                  2 sm Chile pods
      1 lb Carrots (baby carrots are          12    Peppercorns
           -especially nice)                   8 lg Sprigs fresh dill
      2    3 sm. Japanese eggplants                 Olive oil to top off
 
  Thoroughly clean and trim the vegetables, removing all blemishes, seeds,
  ribs from inside the peppers, and tough stems. Cut the vegetables into
  uniform sizes: 2 in. pieces, and baby carrots can be left whole. Blanch the
  eggplant for 1 min. in boiling salted water. Pack all vegetables snugly
  into a clean glass jar with a clamp lid. In a glass or ceramic bowl, mix
  the vinegar, water, salt, and seasonings. Pour the mixture over the
  vegetables to completely submerge them. Make more pickling liquid if
  necessary. Top off with a 1/2 in. layer of olive oil. Store in a cool
  pantry for two weeks before eating.
  
  Posted to MM-Recipes Digest V4 #00000586 by margo@merle.acns.nwu.edu (Margo
  Hobbs Thompson) on Feb 1, 1997.
 
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