Mark D wrote:
> Jer, I assume you were trying to make Giardeneira, correct?
>
> Yes, some do use a vinegar bath first, but for two days ought to make
> that a real vinegary mess.
>
> It may have possibly been the Cauliflower that caused the pepper mix to
> cloud?
>
> I make Giardeneira when I can get decent peppers (Sport-Green
> Cayenne-Finger-Hots), and living here in NM, that is almost never,
> believe it or not, unless I grow them myself. All you see here is
> Jalapeno, Serrano, and new Mexican Big Jims, and none of these I feel
> are suitable.
>
> This is what I use, and do, when I make Giardeneira:
> First, if you clean-wash the peppers (Cayenne-Sport-Fingerhot), you must
> make sure they are totally dry.
> A 1/3-1/2 lb of peppers makes a ton!
> 3 Stalks of Fresh Celery, washed, and thoroughly dry. One small 7oz jar
> of small Pimento Stuffed Green Olives, drained, and dried as much as
> possible on a few paper towels (Save the Juice for Dirty Martinis!)
> Two heaping Tablespoons of Capers in Brine, and also drained-dried on
> Paper Towels.
>
> Chop Peppers into 5/16" slices, discarding the tops-stems, slice celery
> into small slices, throw in a large Stainless Steel, or Glass Bowl, add
> the Olives whole, add the Capers, and take a large bottle of either
> Canola, or Vegetable Oil, and pour over the mixture, making sure that
> the mix is totally immersed by the oil.
>
> Store in a cool place, cover with aluminum foil. Every day for a week,
> check, and make sure the mix remains submersed in the oil, and push down
> any floaters with a spoon.
>
> After one week of sitting, you may take this mixture, spoon into jars,
> and make sure you leave a good 1/2" of oil at the top to keep the mix
> submersed while stored.
>
> You may then cap the mixture without worry of any explosive mishaps.
> Store in a cool cupboard, and within 3-4 weeks, this mixture will be
> ready to eat, and the peppers-celery won't be hard as rocks.
>
> Shelf life is easily one year, or more, and the oil will take on an
> Olive Oil Flavor. The amount of brine-salt from the Olives-Capers is
> enough to flavor the mix, adequately without being horribly vinegary.
>
> Beautiful on Pasta, Sandwiches, etc, and I have never, I repeat NEVER
> gotten sick using this recipe. There's no need to boil-vacuum pack,
> provided you use the oil bath to preserve this.
>
> No doubt even your recipe would work better without boiling. The
> Vinegar Bath, and the immersion in Oil should be enough. Mark
>


Very dangerous recipe, in my opinion.

Bob