Part of the reason I started this blog was so that I'd have a permanent place to document all the stuff I make. So, this is as much my recipe box as it is a public blog.
Since I spend a lot of time searching for this recipe on my own blog, I'm re posting it so I can find it.
Jardinière (French pickled veg)*
Giardiniera (Italian pickled veg)*
Equal parts white vinegar and water brought to a boil.
Poured over: celery, carrots, jalapenos all cross cut. Onions, julienne.
In clean, sterile, hot jars.
Into each jar add: < 1 Tbsp salt, <1 tbsp sugar, peppercorns, bay leaf, red pepper flakes.
Use the above amounts of salt and sugar for a pint jar. Up the amounts a bit for a quart -- but don't double it.
I have processed these pickles in a water bath for 10 min (pint) to 15 minutes for a quart jar but if you are hot packing -- using hot jars, hot brine and hot lids, you probably don't need to re boil the jars.
There must be a dozen good home canning sites that will coach a beginner through canning. This isn't it. Google "USDA Complete Guide to Home Canning"
* Multiculturalism rocks.
On a personal note, Handsome & Brave is coming over for dinner. I cross produced (over produced) a lot of veg when I made pickles so we're having; Seared sockeye salmon with fava beans (one fillet is skinless, one is not), roasted cauliflower, butter and wine poached carrots with ginger, Italian kale sauteed with lardons, and a chilled cucumber dill salad.
The above is me, showing off.
Bon Appetit.
