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Giardaniera, Sephardi (P, TNT)
Source: "Jewish Cooking, the Traditions, Techniques, Ingredients, and Recipes," by Marlena Spieler
Serves: Varies

Main 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

7 tbsp. white wine vinegar
1/2 tsp. turmeric
2 tbsp. sugar
4 to 6 tbsp. olive oil
Juice of 2 lemons

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.

Posted by Esther Heimberg

Nutritional Info Per Serving: N/A