Sottoaceti
Sottoaceti recipe in the italian category
Recipe ingredients:
- 1 head cauliflower, cored and broken into florets
- 4 med. carrots, peeled and sliced
- 1 med. bunch of celery, washed and sliced
- 24 cipolline or pearl onions, peeled
- 12 cloves of garlic, peeled
- 3 - 4 cups water
- 2 - 3 tbs. salt
- 1/2 - 1 tbs. sugar
- 2 tbs. pickling spices
- 3 - 4 cups white vinegar
Recipe method:
- Prepare the vegetables and place in a large ceramic or glass container large enough to hold them and the added liquid.
- Bring 4 cups of water to the boil, then add the salt, sugar and pickling spices. Stir to disolve the salt and sugar, then remove from the heat and pour three cups of the solution over the vegetables, reserving the last cup.
- Allow the mixture to steep for about five minutes to blanch the vegetables slightly, then add three cups of the vinegar.
- If the resulting brine does not cover the vegetables completely, add equal parts of water and vinegar to cover.
- When the vegetables have cooled, cover the container and refrigerate. The sottoaceti is ready to eat after four to five days.
- If you care to, divide the vegetables and brine among several canning jars and refrigerate. Sottoaceti will keep for at least a month, refrigerated.
Tags: sottoaceti, recipe, italian, recipes, cooking