Pickle Recipes - Cauliflower and Cabbage

3/4 pound red cabbage
1 small caulifloewr - broken and/or cut into florets
1 small dried chile pepper (or more if you like it spicy)
1 teaspoon caraway seeds
1 large garlic clove, sliced
1 bay leaf
2 1/4 cups white wine vinegar
2 1/4 cups water
3 tablespoons pickling salt

Cut the cabbage into 1 inch squares. Pute the cabbage, cauliflower, chile pepper, caraway seeds, garlic and bay leaf into a two quart jar (or jar of approximately that size).

Dissolve the salt into the vinegar and water. Power the brine over the vegetables. Cap the jar with a non-reactive cap and let it stand at room temperature.

After 10 days put the jar into the refrigerator. Eat it when refrigerated.

Pickle Recipes - Giardiniera

Giardiniera is a pickle that uses any of a variety of vegetables. Essentally you can use whatever you have at hand. Some suggestions include celery, carrots, cucumbers, cauliflower, peppers or asparagus.

3 quarts of prepared vegetables (whatever you have, chopped into bite-sized pieces)
6 bay leaves
12 garlic cloves
1 1/2 teaspoons peppercorns
6 oregano sprigs
4 teaspoons pickling salt
2 3/4 cups white wine vinegar
2 1/2 cups water
6 tablespoons olive oil

Put 1 bay leaf, 2 garlic cloves and 1/4 teaspoon peppercorns into 6 pint jars.
Pack the vegetables into the jars, leaving 1/2 inch headspace.
Add an oregano sprig to each jar.
In a non-reactive pan boil the vinegar, water salt. Dissolve the salt.
Pour the liquid over the vegetables, leaving 1/2 inch headspace.
Top each jar with 1 tablespoon of olive oil.
Close the jars with hot two-piece lids and boiling-water bath them for 20 minutes.
Store them in a cool, dark place for 3 weeks before eating.