---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GIARDINIERA REDO 2/18/94
  Categories: Pickles, Condiments
       Yield: 4 qts
  
   2 1/4 lb Carrots; small
       1 bn Celery
       4 x  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 approx
            -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.
  
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