Recipes For The Homestead

[glenn kangiser]

For anyone who lives our lifestyle... From ways to preserve the garden and natural foods to good barbecues....

I am starting with this Spring Giardiniera recipe because soon we will have volunteer carrots that will need to be preserved.  Sassy does not like them canned or frozen....always good pickled though... note that you could add a tablespoon of EM as in recipes for EM fermented foods also.

Giardiniera is great to prepare ahead and have available. It can be a perfect vegetable side or a fabulous snack.

Yield: 6 servings (serving size: 1 cup)
Ingredients

    1 1/2  cups  cider vinegar
    1/2  cup  water
    2  tablespoons  sugar
    1  tablespoon  salt
    1  teaspoon  black peppercorns
    1/2  teaspoon  mustard seeds
    1/2  teaspoon  dried dill
    2  bay leaves
    2  cups  small cauliflower florets
    2  cups  (3-inch) diagonally cut asparagus
    1 1/2  cups  green beans, trimmed (about 8 ounces)
    1  cup  (1/4-inch) diagonally cut carrot
    1  cup  red bell pepper strips
    6  green onion bottoms, trimmed
    4  garlic cloves, halved

Preparation

Combine first 8 ingredients in a large Dutch oven. Bring to a boil, reduce heat, and simmer 3 minutes. Arrange cauliflower and remaining ingredients in a large heavy-duty zip-top plastic bag. Carefully pour vinegar mixture over cauliflower mixture.

Seal bag and refrigerate 8 hours or overnight, turning occasionally. Remove vegetables from bag with a slotted spoon. Discard bay leaves.
Nutritional Information

Calories:
    57 (5% from fat)
Fat:
    0.3g (sat 0.1g,mono 0.0g,poly 0.2g)
Protein:
    3.2g
Carbohydrate:
    12.8g
Fiber:
    4.7g
Cholesterol:
    0.0mg
Iron:
    1.5mg
Sodium:
    141mg
Calcium:
    55mg

Cooking Light, MAY 2002

   

Member Ratings and Reviews

5 stars
Marciann
I make this all the time- for company and when I just want something low calorie to snack on. Very tasty.05/25/09




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EM Fermented foods... http://www.teraganix.com/Raw-and-Fermented-Recipes-s/258.htm

[StinkerBell]

You don not have to blanch the vegies at all?

[glenn kangiser]

Looks like they don't ask us to.  I assume this is for a quick use recipe.

I'd like to find a better recipe --- maybe something like the old pickle barrel - ideally something you could add to as more vegetables were pulled out of the garden. 

We have them as volunteers in all parts of the garden as we encourage them to reseed and let lots of them go to seed then spread them around.

[glenn kangiser]

Think I found something better....

TOORSHI
Armenian pickled vegetables..


INGREDIENTS:
9 cups water
7 cups Distilled white vinegar
1/2 cup Pickling salt, Kosher salt or other non-iodized salt
1/2 to 1 1/2 tablespoons sugar depending on sweetness desired
2-3 whole cloves of garlic
2-3 hot dried chiles
Whole cloves, dill, tarragon, and or basil [optional]
Cabbage [cored and quartered]
Carrots [cut in 3 inch rounds or quartered and cut into 2-3 inch lengths]
Cauliflower [cut into flowerettes]
Celery stalks [cut into 2-3 inch pieces]
Small white onions [skinned and left whole]

PREPARATION: Prepare the vegetables in the desired amount of each and place in a large covered jar or crock and pour the liquid and spices over the vegetables. Stir occasionally for about three weeks when pickles are ready to eat. Serve chilled.
NOTE** Fermented cabbage called for in some recipes in this book, e.g Bitliszee Tutoo, is prepared the same as above.

From Here.... http://www.thegutsygourmet.net/toorshi.html

Looks like lots of good recipes there.  http://www.thegutsygourmet.net/index.html

[glenn kangiser]

I have been looking around the Gutsy Gourmet site - I highly recommend you check it out.

http://www.thegutsygourmet.net/index.html