"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Doug Sr.'s Giardiniera Di Legumi in Aceto (Pickled Mixed Vegetables) Recipe

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This recipe for Doug Sr.'s Giardiniera Di Legumi in Aceto (Pickled Mixed Vegetables), by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Montalbano
Added: Saturday, September 22, 2007


4 or 5 carrots pared, cut in 2" long strips about 1/8" thick
1 sm cauliflower cut in flowerlets and slice 1/8" thick
2 stalks celery (use tender portion) cut in 1" pieces
1 green pepper cut in 2" strips
4 turnips cut in 1/8" slices about 1/2" wide
1 4 oz jar pimento cut in strips
1 3 oz jar pitted green olives
3/4 c wine vinegar
1/4 c water
1/2 c olive oil
2 Tbsp sugar
2 tsp salt
1/2 tsp dried oregano leaves
1/4 tsp pepper

In a large skillet combine ingredients and bring to boil stirring all the time. Reduce heat; simmer, covered 10-15 minutes stirring often. Cool and refrigerate at least 24 hours. Drain well.

Personal Notes:
Personal Notes:
It is important not to overcook. When done the pickles should still be crisp. One way to tell when they are cooked enough is to taste them frequently. Cook them until they lose most of their raw taste but are still crisp. Watch the green pepper, it will lose its bright green when the pickles are done. Add salt while cooking if needed.




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