---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Giardiniera Redo 2/18/94
  Categories: Relishes
       Yield: 4 Qts
  
   2 1/4 lb Carrots; small                  4 1/4 qt Cold water
       1 bn Celery                            1/2 ga White vinegar
       4 x  Green peppers; or any other       1/4 c  Mustard seed
            -color, red, yellow etc             2 tb Celery seed
       1 lg Cauliflower                         3    Chiles; dried, or more
   2 1/2 lb Onions; small white, peeled              -subst. powder, 3 Tb approx
            -these are pearl onions                  -Use ancho or chipotle
       1 c  Salt                               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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