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| Italian Giardiniera |
Recipes
Quick
Italian Pickles/ Giardiniera
This
traditional Italian method of preserving fresh from the garden vegetables can
be made in a flash by following this easy method. Pearl onions and chili
peppers make great additions as well. They make a great addition to an
antipasto platter. Also known as Insalata di rinforzio, it is a typical addition to Christmas Eve tables in Naples and Southern Italy. My family enjoys it at all meals.
Makes
2 1/2 Cups
Ingredients
1
cup white wine vinegar
1
cup water
1
tablespoons sugar
1
bay leaf
1/2
teaspoon crushed red pepper, if desired
5
black peppercorns
1/2
teaspoon salt, divided
2
garlic cloves, thinly sliced
1
½ cups bite- sized cauliflower flowerets
1
stalk celery, thinly sliced
¾
cup 1-inch rectangular pieces of carrot
1/2
red bell pepper, cut into 1-inch pieces
½
green bell pepper, cut into 1-inch pieces
1
1/2 tablespoons extra-virgin olive oil
Preparation
- Combine vinegar, water, sugar,
bay leaf and crushed red pepper and salt in a large saucepan. Bring to a
boil.
- Add garlic, cauliflower,
celery, carrot and red and green bell pepper. Reduce the heat to maintain
a lively simmer and cook until the vegetables are tender-crisp, about 3-5
minutes. Remove from the heat and let stand for 5 minutes. Reserve 3
tablespoons of the cooking liquid, then drain.
- Transfer the vegetables to a
medium bowl. Stir in oil, pepper, the remaining 1/8 teaspoon each crushed
red pepper and salt and the reserved cooking liquid. Refrigerate for at
least 25 minutes to chill. Stir and serve with a slotted spoon.
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| Oyster mushrooms |
Quick
Pickled Mushrooms
This
method of pickling mushrooms enables them to be enjoyed the very next day. Keep
in mind that any variety of mushrooms or a combination of varieties could be
used. Once it is made, this mixture can be preserved in the refrigerator for up
to three weeks. The balsamic vinegar can be substituted for white wine or cider
vinegar, to preserve the natural color of the mushrooms, if desired. Eggplant
and zucchini could be substituted for the mushrooms.
Makes
2 (1/2 pints )
Ingredients
·
½ cup extra-virgin olive oil,
divided
·
2 garlic cloves, sliced
·
3/4 pound chanterelles, shitake, or
oyster mushrooms
·
½ teaspoon pickling salt
·
¼ cup balsamic vinegar
·
½ teaspoon dried thyme or leaves
from 2 fresh thyme sprigs
·
3 fresh sage leaves, if desired
·
4 teaspoons chopped fresh parsley
·
1 bay leaf, crumbled
·
1/2 teaspoon whole black peppercorns
Preparation
·
Heat 2 tablespoons olive oil in
a large, wide skillet over medium heat.
·
Add garlic and allow to release
its aroma.
·
Add the mushrooms and sauté for
approximately 5-10 minutes, or until they’re tender.
·
Transfer to a bowl.
·
Pour the vinegar into a small,
non-reactive saucepan, Add the herbs,
bay, salt, pepper, and remaining 6 tablespoons of olive oil and bring the
mixture just to a boil over high heat.
·
Pour the mixture over the
mushrooms and toss them.
·
Taste and adjust seasoning if
necessary.
·
Pack the mushrooms and their
liquid into 2 (1/2 pint) jars. Cap the jar and let them cool. Store the
mushrooms in the refrigerator for approximately a week. Bring the jar to room
temperature before serving them.
Preserved
Lemons
Preserved
lemons are a staple in North Africa. In some places, like Morocco, they are
rinsed of their excess salt, diced, and added to salads, vegetable dishes, and
tajines. In other countries, like Egypt, they are rinsed and served with other
vegetables, like the giardiniera
recipe, and eaten alone as pickles.
Various
spices can also be added to the mixture depending upon the area they are made
in. Safflower threads, coriander seeds, nigella seeds, and black peppercorns
are common additions.
It
is essential that fresh lemon juice is used to cover the lemons in the jars.
Extract the maximum amount of juice from a lemon is to boil it in water for 2
or 3 minutes and allow it to cool before squeezing. Be sure to sake the jar
each day for 30 days while the lemons are preserving
Makes 2 (1/2 pint) jars
5 large
lemons, 2 for jars, 3 for juice
Or
12 small
lemons, 6 for jars, 6 for juice
1/4 cup
salt, more if desired
Optional Egyptian mixture:
1
tablespoon safflower threads
1
tablespoon nigella seeds
Preparation
1.
Wash and dry the lemons well. Roll
them back and forth on a sterilized surface to yield more juice.
2.
Quarter the lemons from the top to
within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape
the fruit.
3.
Place 1 tablespoon salt on the
bottom of the mason jar. Pack in the lemons and push them down, adding more
salt, and the optional spices between layers. Press the lemons down to release
their juices and to make room for the remaining lemons.
4.
If the juice released from the
squashed fruit does not cover them, add freshly squeezed lemon juice.
5.
Leave some air space before sealing
the jar.
6.
Let the lemons ripen in a warm
place, shaking the jar each day to distribute the salt and juice. Let ripen for
30 days. To use, rinse the lemons, as needed, under running water, removing and
discarding the pulp, if desired — and there is no need to refrigerate after
opening. Preserved lemons will keep up to a year, and the pickling juice can be
used two or three times over the course of a year.
•To sterilize a mason jar for the
lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs
(wrap the ends in rubber bands for a better grip), remove the hot jar and dry
it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize
the jar's top, boil it in water for 5 minutes, then remove with tongs. For more
information on home canning,
•When you're ready to use a lemon,
remove it with clean utensils to avoid contaminating the inside of the jar with
bacteria. This way, the remaining contents of the jar will not need to be
refrigerated.
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