Jeanne's Hot and Spicy Gardinera

Name: Jeanne's Hot and Spicy Gardinera
Total time: 11 min
Yield: 4 servings
Cuisine: Other
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

Jeanne's Hot and Spicy Gardinera prepared as a finished dish

Total: 11 min
Yield: 4 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

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

Shopping list for 4

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.

Ingredients

Servings

Original recipe

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

Shopping list for 4

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.