Title: Italian Giardiniera
Categories: Pickled, Whole chile, Vegan
Yield: 1 Servings

Fresh chiles of choice
1/2 Part water
1/2 Part vinegar
1 ts Non-idodized salt per pint
;of liquid
Cauliflower;in flowerets
Broccoli;in flowerets
Carrots;cut in coins
-or- use baby carrots
Pearl onions
Garlic cloves;whole
Green olives

"This basic recipe can be used for pickling chiles either alone or with a
combination of other vegetables. Choose the mixture of vegetables desired,
the amount and type of chiles, and arrange them attractively in a jar
before covering with the pickling solution."

Wash the chiles and with a toothpick poke several holes near the stem
before packing in the jars.

Combine the water, vinegar, and salt in a pan and boil for a minute. Pour
the hot mixture over the vegetables leaving 1/4 inch head space and cover.
Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini