Refrigerator Giardiniera Food

GIARDINIERA PICKLED VEGETABLES

Giardiniera Pickled Vegetables image

Homemade Giardiniera Pickled Vegetables - Bold and tangy Giardiniera is an easy refrigerator pickles recipe that combines fresh veggies with zesty spices and vinegar. Enjoy with snacks, sandwiches, and as a side with your favorite main dishes!

Provided by Sommer Collier

Categories Appetizer Condiment Side Dish Snack

Time P2DT25m

Number Of Ingredients 17

Ingredients

3 cups small cauliflower florets
1 ½ cups sliced carrots
1 ½ cups sliced celery
1 ½ cups sliced red bell pepper
1 cup pitted green olives
4 tablespoons olive oil
4 cloves garlic (smashed)
4 bay leaves
2-4 serrano chiles
2 teaspoons dried oregano
1 teaspoon celery seeds
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
3 cups water
3 cups white vinegar
2 tablespoons salt
2 tablespoon sugar

Steps:

Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.

Nutrition Facts : ServingSize 0.33 cup, Calories 48 kcal, Carbohydrate 3 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 682 mg, Fiber 1 g, Sugar 2 g

GIARDINIERA

Giardiniera image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 11

Ingredients

2 cups white wine vinegar
1/4 cup sugar
Kosher salt
2 bay leaves
2 teaspoons fennel seeds
1/2 teaspoon red pepper flakes
1/2 head cauliflower, cut into small florets
1 small bulb fennel, cored and sliced, plus 1/4 cup chopped fennel fronds
1 small red onion, thinly sliced
2 small carrots, halved lengthwise and thinly sliced
4 cloves garlic, crushed

Steps:

Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.

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