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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / ~ Fermentation ~ Pickles, Sauerkraut and Vegetables
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    ~ Fermentation ~ Pickles, Sauerkraut and Vegetables

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    Skipper/Sy
    Mon Jan 07, 2013 9:38 pm
    Food.com Groupie
    Gardinia Vegetable Mix-

    I decided to try making my own version of Gardinia Vegetable Mix.

    I used a 56 oz jar and filled it with mainly cut up cauliflower and celery, carrots, red sweet pepper and added a small jar of green pickled peppers. I then put in a pot 4 cups of white vinegar, some salt and brought to a low boil. Next added the veggies and cooked for one minute. Then put the veggies in the glass jar and poured the hot/warm liquid in up to the top of the jar… also added a little sugar. Put on the lid (I did not use any canning method to seal) and into the refrigerator (after cooling down).

    After about 5+ days or so I tasted some of the mixture. The cauliflower was a touch soft, but not hard like the commercial version. And of course the strong taste of vinegar. Perhaps I should use some alum next time to firm up the veggies?

    Any comments, is most appreciated,

    Skipper/Sy
    Molly53
    Tue Jan 08, 2013 8:48 am
    Forum Host
    Skipper/Sy wrote:
    Gardinia Vegetable Mix-

    I decided to try making my own version of Gardinia Vegetable Mix.

    I used a 56 oz jar and filled it with mainly cut up cauliflower and celery, carrots, red sweet pepper and added a small jar of green pickled peppers. I then put in a pot 4 cups of white vinegar, some salt and brought to a low boil. Next added the veggies and cooked for one minute. Then put the veggies in the glass jar and poured the hot/warm liquid in up to the top of the jar… also added a little sugar. Put on the lid (I did not use any canning method to seal) and into the refrigerator (after cooling down).

    After about 5+ days or so I tasted some of the mixture. The cauliflower was a touch soft, but not hard like the commercial version. And of course the strong taste of vinegar. Perhaps I should use some alum next time to firm up the veggies?

    Any comments, is most appreciated,

    Skipper/Sy
    Fermented vegetables do not require the addition of vinegar, Sy.

    I think what you have is more of a refrigerator pickle and I suspect you're using too strong a vinegar solution. You may be happier with the results if you use half vinegar/half water. Olive oil is also traditional.

    You might find you have firmer vegetables if you soak them in a brine overnight; rinse well the next morning, place in container and then cover with your pickling solution/marinade.

    Take a look at this one for a very highly rated recipe: Giardiniera, Sweet And/Or Hot (Pickled Vegetables)
    Or this one: Hot Italian Giardiniera
    Dib's
    Tue Jan 08, 2013 10:11 am
    Food.com Groupie
    Great-now my mouth is watering icon_lol.gif icon_lol.gif
    Skipper/Sy
    Tue Jan 08, 2013 5:54 pm
    Food.com Groupie
    Molly53 wrote:
    Skipper/Sy wrote:
    Gardinia Vegetable Mix-

    I decided to try making my own version of Gardinia Vegetable Mix.

    I used a 56 oz jar and filled it with mainly cut up cauliflower and celery, carrots, red sweet pepper and added a small jar of green pickled peppers. I then put in a pot 4 cups of white vinegar, some salt and brought to a low boil. Next added the veggies and cooked for one minute. Then put the veggies in the glass jar and poured the hot/warm liquid in up to the top of the jar… also added a little sugar. Put on the lid (I did not use any canning method to seal) and into the refrigerator (after cooling down).

    After about 5+ days or so I tasted some of the mixture. The cauliflower was a touch soft, but not hard like the commercial version. And of course the strong taste of vinegar. Perhaps I should use some alum next time to firm up the veggies?

    Any comments, is most appreciated,

    Skipper/Sy
    Fermented vegetables do not require the addition of vinegar, Sy.

    I think what you have is more of a refrigerator pickle and I suspect you're using too strong a vinegar solution. You may be happier with the results if you use half vinegar/half water. Olive oil is also traditional.

    You might find you have firmer vegetables if you soak them in a brine overnight; rinse well the next morning, place in container and then cover with your pickling solution/marinade.

    Take a look at this one for a very highly rated recipe: Giardiniera, Sweet And/Or Hot (Pickled Vegetables)
    Or this one: Hot Italian Giardiniera


    Thanks Molly for the two URLs, they were helpful. When I made my version I did not surf Food dot com for versions, ideas. Also, the Ball Book said not to dilute any vinegar (or it might not ferment/pickle correctly). However, I think I will try 1/2 vinegar and 1/2 water next time.
    And you are right, this was not a fermentation mixture... but put in the refrigerator and ready in several days.

    Tx,

    Skipper/Sy
    icon_lol.gif
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