Jeanne's Hot and Spicy Gardinera
Ingredients
- 2 each to 3 large cucumbers, peeled and cut into 1-inch chunks
- 4 lb cauliflower, separated into small florets
- 5 each onions, peeled and cut into rings
- 12 each carrots, peeled and cut into one inch pieces
- 3 each sweet red or yellow bell peppers, cut into 1/2-inch-thick strips
- 6 each to 12 large chile peppers, seeded and cut into half
Instructions
- 1
depending on heat desired) 6 large garlic cloves, peeled 2-inch piece of ginger, peeled and sliced 1/4 inch thick 2 quarts white vinegar, plus more if needed 1/3 cup mixed pickling spice 2 cups granulated sugar 1/4 cup pickling salt 1 tablespoon whole black peppercorns, coarsely crushed 6 whole bay leaves In a medium saucepan of boiling water, blanch the cauliflower for 1 minute.
- 2
Drain and let cool.
- 3
Pack into sterilized wide mouth quart jars the cauliflower, carrots, cucumber chunks, onions, sweet peppers, hot peppers, garlic cloves, bay leaves and ginger slices, alternating them in an attractive pattern.
- 4
In a saucepan, combine the vinegar, pickling spice, sugar, salt and peppercorns and bring to a boil.
- 5
Simmer over moderately high heat until the sugar dissolves.
- 6
Ladle the pickling liquid into the jar.
- 7
If necessary, add more vinegar to cover the vegetables.
- 8
Cap and seal.
- 9
Process in a water bath canner for 10 minutes.
- 10
Yield: about 6 quarts.