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GIARINIERA




Source of Recipe


amethysts-recipes.com


List of Ingredients




1 carrot, peeled and cut into 1/4-inch slices
1 stalk celery, cut into 1/4-inch slices
2 ounces green beans, ends removed and
cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into
1/2-inch squares
2 ounces pearl onions, peeled
1/2 cup cauliflower florets
2 cups vinegar
1/4 teaspoon sugar
1 bay leaf
1 teaspoon mustard seeds
1 whole clove
1 chili pepper, dried
1 teaspoon peppercorns
1 clove garlic, peeled
2 cups olive oil



Recipe



Place the vegetables in boiling water. Cook for 1 minute. Place in a colander in the sink and immediately rinse with cold water.

In a large saucepan, combine vinegar and sugar; bring to a boil. Allow to cool. Place the vegetables in a non-metal container. Add the vinegar mix and bay leaf, mustard seeds, clove, chili pepper, peppercorns, and garlic. Toss well. Marinate in the refrigerator for three days. Drain off vinegar mixture; replace with olive oil. Store in refrigerator for 2-3 weeks.

Serve with roasted meats or on an antipasto plate.