Sephardi Giardaniera (P)
Source: "Jewish Cooking, the
Traditions, Techniques,
Ingredients, and Recipes,"
by Marlena Spieler |
Recipe Ingredients:
-
1/2 head cauliflower, cut
into florets
-
2 carrots, peeled and sliced
-
2 celery sticks, sliced on
diagonal
-
1/2 cabbage, thinly sliced
-
1 cup runner (green) beans,
cut into bite sized pieces
-
6 cloves garlic, sliced
-
1 to 4 chilies, whole or
sliced
-
3 tbsp. ginger root, sliced
-
1 red bell pepper, sliced
-
Salt
Spices:
- 7 tbsp. white wine vinegar
- 1/2 tsp. turmeric
- 2 tbsp. sugar
- 4 to 6 tbsp. olive oil
- Juice of 2 lemons
|
The Jewish Cooking
the traditions,
techniques, ingredients, and
recipes
|
Toss all of the main
ingredients in a sieve with
salt for 4 hours.
Transfer to a bowl and add
spice ingredients.
Chill for at least 1 hour
can be stored in the
refrigerator for 2 weeks.
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Cooking
Tips: |
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