Calico Pickled Salad

Summer in a jar

Not to be confused with the Italian American relish Giardiniera which is similar, this salad in a jar is something we grew up eating. Pickled vegetables in a mildly seasoned vinegar base makes for a nice condiment, relish or side to many foodstuff. Depending on the types of vegetables used this salad like giardiniera is eaten as an antipasto before a meal, as a side with a meal, a topping for sandwiches or hoagies or as we often did, right out of the jar.

Now I have a confession, I have not made this in a long time. This recipe is from my family, a combination of sorts, and the basis is from one with the same name in my cookbook. I have added a few other ingredients from other family members which I think makes for a better mix, for family sake, of course. Enjoy!


Calico Pickled Salad
 

4 to 6 cups cauliflower florets
1 to 2 cups sliced green beans, yellow wax beans, sliced zucchini or sliced radishes
1 cup pickling onions, 1/2-inch -peeled
2 cups green or red peppers -chopped
2 cups carrots -sliced
1/4 cup pickling salt
1 quart vinegar
1/2 cup sugar
3 garlic pods, chopped
1 tablespoon fennel seed
2 teaspoons mustard seed
2 teaspoons celery seed
2 teaspoons red pepper flakes

Combine vegetables in a large mixing bowl, sprinkle with salt and toss. Cover with ice, let stand for 3 hours, then rinse under cold water washing thoroughly. Drain well. Combine remaining ingredients in stockpot. Bring to boil, add vegetables and simmer 5 to 7 minutes. Distribute into hot jars leaving quarter-inch headspace. Fill with additional vinegar if needed. Be sure to remove air bubbles. Process jars in a water bath for 10 minutes to seal properly.