醃漬

辣味意式泡菜

Name: 辣味意式泡菜
Yield: 2 servings
Cuisine: Italian
Ingredients: ● 蔬菜部分（所有燈籠椒及洋葱均切絲）; 大青瓜 2條，去皮; 英式青瓜 3條，不去皮; 特大維達利亞洋葱 1個; 紅洋葱 半杯; 青葱 半杯; 蒜頭 8瓣，拍碎後切碎; 芹菜莖 半杯，切段; 小紅蘿蔔 1杯（可省略）; 青燈籠椒 1個，去籽; 紅色小甜燈籠椒 4個，去籽; 橙色小甜燈籠椒 4個，去籽; 黃色小甜燈籠椒 4個，去籽; 特大墨西哥辣椒 3條，去籽; 椰菜花 半杯; ● 醃制調味料（各適量，多放一些）; 整粒黑胡椒; 碎月桂葉; 哈瓦那辣椒片; 乾辣椒片; 牛至; 意式香草; 洋葱粉（粗粒）; 新鮮蒜蓉; ● 鹽水部分; 白醋 2.5杯; 過濾水 8杯; 砂糖 半杯; 蒜粉（粗粒） 1湯匙; 洋葱粉（粗粒） 1湯匙

由 CookWhatHK0 次收藏

辣味意式泡菜將燈籠椒、青瓜同椰菜花切絲入罐，灌入煮過的白醋鹽水同辣椒醃製。

辣味意式泡菜

Hot Giardiniera

材料

Ingredients

● 蔬菜部分（所有燈籠椒及洋葱均切絲）

For the Vegetables (all peppers and onions should be julienned):

大青瓜 2條，去皮

2 extra-large firm cucumbers, peeled

英式青瓜 3條，不去皮

3 English cucumbers, unpeeled

特大維達利亞洋葱 1個

1 extra-large Vidalia onion

紅洋葱半杯

1/2 cup red onions

青葱半杯

1/2 cup green onions

蒜頭 8瓣，拍碎後切碎

8 cloves garlic, smashed and then minced

芹菜莖半杯，切段

1/2 cup chopped celery stalks

小紅蘿蔔 1杯（可省略）

1 cup baby carrots (optional)

青燈籠椒 1個，去籽

1 green bell pepper, deseeded

紅色小甜燈籠椒 4個，去籽

4 large red sweet baby bell peppers, deseeded

橙色小甜燈籠椒 4個，去籽

4 large orange sweet baby bell peppers, deseeded

黃色小甜燈籠椒 4個，去籽

4 large yellow sweet baby bell peppers, deseeded

特大墨西哥辣椒 3條，去籽

3 extra-large jalapeño peppers, deseeded

椰菜花半杯

1/2 cup cauliflower florets

● 醃制調味料（各適量，多放一些）

For the Mason Jar Seasoning (add good dashes of each, to taste):

整粒黑胡椒

Whole peppercorns

碎月桂葉

Crushed bay leaves

哈瓦那辣椒片

Habanero pepper flakes

乾辣椒片

Red pepper flakes

牛至

Oregano

意式香草

Italian seasoning

洋葱粉（粗粒）

Granulated onion powder

新鮮蒜蓉

Finely minced fresh garlic

● 鹽水部分

For the Boiled Brine:

白醋 2.5杯

2.5 cups white vinegar

過濾水 8杯

8 cups filtered water

砂糖半杯

1/2 cup granulated sugar

蒜粉（粗粒） 1湯匙

1 tablespoon granulated garlic powder

洋葱粉（粗粒） 1湯匙

1 tablespoon granulated onion powder

粗海鹽 4湯匙

4 tablespoons coarse sea salt (add more if desired)

● 可選材料

Optional Additions:

青欖

Green olives

椰菜，切薄片

Thinly sliced cabbage

● 器具

Equipment:

已消毒半品脫玻璃密封罐 12個

12 sterilized half-pint Mason or Kerr jars

白醋擠壓瓶 1支，旁邊另備

1 squeeze bottle of white vinegar (to serve on the side)

做法

Instructions

將所有蔬菜切好。

Chop all the vegetables.

將醃制調味料按口味放入每個玻璃罐底部。

Add your desired seasonings to the bottom of each Mason jar.

將蔬菜塞入玻璃罐中。

Carefully place the chopped vegetables into the jars.

將所有鹽水材料混合並煮沸。

Prepare and boil the brine mixture.

將熱鹽水灌至玻璃罐近口位置，擰緊瓶蓋後大力搖勻。

Pour the hot brine into the jars, filling them almost to the very top. Cap them tightly and shake vigorously.

將熱的玻璃罐倒置，直至完全冷卻，有助於密封瓶蓋。期間偶爾搖勻或翻轉。

Invert the hot jars and let them sit until they cool down completely. This step helps ensure the lids seal properly. Remember to shake them up occasionally while they cool.

放入雪櫃至少2天再享用，越久越好。期間偶爾搖勻或翻轉。上桌時旁邊另備白醋。

Refrigerate the giardiniera for at least 2 days, or even longer, as the flavor only improves with time. Continue to shake the jars or flip them over occasionally. Serve with an extra side of vinegar. Enjoy!