Crinella Family Cookbook
Our Grandparents' Favorites
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Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Table of Contents
Roasted Tomato Starter
Bread with Lemon
Baked Feta Cheese
Aunt Fanny's Crescent Rolls
Proscuitto and Figs
Sonoma Cured Salmon
Roasted Sweet Peppers
Grilled Marinated Vegetables
Broiled Stuffed Mushrooms
Artichokes with Shrimp Topping
Mozzarella and Tomatoes
Crab with Orange
Caponatina a la Siciliana
Home Cured Proscuitto
These Italian pickled vegetables can be made when there is plenty of fresh
produce on hand and will keep several weeks when refrigerated. You can
"put up" or can the giardiniera, in jars for use in the winter months.
There is no exact recipe. You can use whatever you have. In the old days
we also picked both the wild mustard and wild fennel seeds out in the Sonoma
Countryside, but you can buy them in stores, of course.
6 to 10 carrots, peeled can cut into halves and 2 inch length
sweet peppers cut in pieces
a few hot peppers seeded and in pieces
1 cauliflower in pieces
1 bunch celery, cleaned and cut in 1 inch pieces
2 pounds small boiling onions peeled and crosshatched on bottom
about 12 small green tomatoes
2 quarts white vinegar
4 quarts water
11/2 cups honey
1/3 cup mustard seeds
1 tablespoon fennel seeds
1 tablespoon celery seeds
2 tablespoons peppercorns
2 or 3 cloves garlic (optional)
Put the vinegar, water, honey, mustard, fennel, and celery seeds,
peppercorns into anon reactive pot and boil for 5 minutes. Skim off any
Add the onions and cook for 3 minutes at the boil.
Add carrots, celery, and
cauliflower and boil for 5 more minutes.
Add tomatoes and peppers and cook
three minutes longer. You can add mushrooms at this point if you have them.
Get some clean snap lid jars if you are going to refrigerate or canning jars
which you have sterilized with boiling water in either case.
Pour out water
and ladle in vegetables Put a clove or two of garlic in each jar. Ladle in
liquid to cover.
Store in refrigerator for at least a week before serving.
If you are "canning" the jars, process according to manufacturers
directions. These jars are lovely looking on a kitchen shelf.
Enjoy with our 2009 Sauvignon Blanc.
Copyright 2013 Crinella Winery & Vineyards, All rights reserved.|