Caper-Studded Caponata
I find this version of caponata, which contains a sweet red pepper and capers, particularly delicious. Spread it on your favorite gluten-free crackers or flatbread, such as Yogurt Flatbread (page 62) or over thinly sliced cucumber or spears of Belgian endive, or that old stand-by, celery sticks.
Picalilli
2015-10-26 20:58:33
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Ingredients
- 10 to 12 green tomatoes
- 6 medium red peppers
- 6 medium green peppers
- 4 medium onions
- 6 cups vinegar 1.5l
- 3 1/2 cups sugar 875ml
- 1/4 cup mustard seed 50ml
- 1/4 cup pickling salt 50ml
- 1 Tbsp. celery seed 15ml
- 2 tsp. allspice 10ml
- 1 tsp. cinnamon 5ml
Instructions
- Grind or finely chop all vegetables and place in a large kettle. Add 4 cups vinegar and bring mixture to a full boil over high heat. Reduce heat and simmer for 30 minutes, stirring occasionally. Drain. Prepare sterilized jars. Stir remaining 2 cups vinegar and remaining ingredients into drained vegetables in pot. Bring mixture to boil over high heat; simmer for 3 minutes. Put into sterilized jars and seal. Process 5 minutes. (to process: place jars on rack in 3″ of water in large, deep pot. Lids should be loose. Cover pot and bring water to boil. Simmer 5 minutes.) Remove jars and allow to cool. Tighten lids. Makes about 9-12oz.jars.
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