5/16/2018 – Inspired by the recipe here. Based on the first tasting we found: the texture firm; the saltiness just right, i.e. not bold; and the degree of heat not much despite the intense heat of the batch of serranos. When the large jar was eaten 3+ weeks later it all tasted fine, firm and maintaining the individual textures but it all tasted the same.
The original recipe was to make approximately 1/2 gallon of giardiniera. Given the stuff we added it made 1/2 gallon plus 1 quart.
1/2 lb Carrots, peeled and sliced on the bias, about ¼” thick
1/2 lb Celery, sliced on the bias, about ½” thick
1 Green Bell Pepper, cut into small squares (the more colorful, the better)
1/4 head Cauliflower, cut into bite-size florets
1/3 medium Red Onion, julienne
1 whole clove Garlic – Called but we forgot them in the 1/2 gallon jar so added 6 average fingers to the quart jar.
1 Serrano pepper, sliced on the bias, about ¼” thick
6 asparagus spears
8 green onion–mostly the white ends
1 handful of Broccoli florets
Poured into the packed jars a 6% brine made with canning salt. Added glass weight and lids.
5/27/2018 – This was the first taste of this ferment and we opened the quart bottle. We found: the texture firm; the saltiness just right, i.e. not bold; and the degree of heat not much despite the intense heat of the batch of serranos of which one was added to the quart size bottle. Cowardly, did not taste the serrano chunks.
6/09/2018 – Opened the 1/2 gallon jar and we had some of all items including the green onions and the asparagus spears. Everything was crunchy and not too salty. It was all a bit tart and everything tasted the same; i.e. fermented.