---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Giardiniera Redo 2/18/94
 Categories: Relishes
      Yield: 4 Qts
 
  2 1/4 lb Carrots; small                  4 1/4 qt Cold water
      1 bn Celery                            1/2 ga White vinegar
      4 x  Green peppers; or any other       1/4 c  Mustard seed
           -color, red, yellow etc             2 tb Celery seed
      1 lg Cauliflower                         3    Chiles; dried, or more
  2 1/2 lb Onions; small white, peeled              -subst. powder, 3 Tb approx
           -these are pearl onions                  -Use ancho or chipotle
      1 c  Salt                               18 oz Sugar; or slightly less
 
   Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut
  celery into similar sized pieces. Remove seeds from Peppers and cut into 1
  3/4 inch strips. Break the cauliflower into flower heads. Dissolve the salt
  in cold water. Place the vegetables in this brine to cover, leave
  overnight. After 12-18 hours drain the vegetables, rinse in cold water, and
  allow to drain again. Select jars with glass or enameled lids. Wash and
  rinse well, then dry in a warm oven. A single large jar works fine. In a
  large glass or stainless steel pan combine vinegar, mustard seed, celery
  seed, chiles and sugar. Boil for 3 minutes and then add the carrots and
  onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and
  top up with vinegar to within a half inch of the rim. Close lids firmly.
  This goes into a 3 1/2 to 4 quart jar, and looks as good as it tastes.
 
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