|
RECIPE FROM JONATHON HALL- CHEF de CUISINE PARCEL 104
GIARDINIERA
Yields 4 cups
Ingredients
1 cup green olives, pitted
1 cup celery, sliced
1 cup carrot, diced
1 cup red pepper, diced
1 cup yellow pepper, diced
1 cup jalapeno pepper, sliced
4 ounces chopped flat leaf parsley
5 cups pickling juice (recipe to follow)
4 tsp. mustard seed
4 tsp. black peppercorns
8 each whole cloves
1 1/2 cups olive oil
Preparation
Place all the vegetables and parsley in a jar that has a tight
fitting lid.
Bring the pickling juice to a boil, remove from heat and strain.
Place the spices in a piece of cheesecloth and wrap up to make a
sachet.
Pour the pickling juice over the vegetables and sachet. Let sit
uncovered until cool.
Top with olive oil and cover with the tight fitting lid.
Store in the refrigerator for 2 weeks before opening.
Keep refrigerated until ready to use. Great as a condiment on the
table, side salad, bruschetta topping, on top of or inside fish
platter.
PICKLING JUICE
Yields 8 cups
Ingredients
4 cups water
2 cups rice vinegar
2 cups sugar
8 Tbls. Kosher salt
4 each whole cloves
4 tsp. mustard seed
4 tsp. lack peppercorns
4 tsp. chopped gingerroot
2 each jalapenos, seeded and chopped
Preparation
Combine all of the ingredients in a small saucepan and bring to
a simmer,
allowing
the salt and sugar to dissolve.
Cool and use as needed.
ENJOY!
|
