Vino Girl's Note:
I've never made giardiniera, and I am really looking forward to trying this version from Cooking Light (May 2002) once all the spring and summer veggies start to hit. This needs overnight refrigeration, which isn't accounted for in the cook & prep times.
My Private Note
Units: US | Metric
- 354.88 ml cider vinegar
- 118.29 ml water
- 29.58 ml sugar
- 14.79 ml salt
- 4.92 ml black peppercorns
- 2.46 ml mustard seeds
- 2.46 ml dried dill
- 2 bay leaves
- 473.18 ml cauliflower florets, cut small
- 473.18 ml asparagus, cut diagonally
- 354.88 ml green beans, trimmed
- 236.59 ml carrot, cut diagonally
- 236.59 ml red bell pepper, cut in strips
- 6 green onions, bottoms only, trimmed
- 4 garlic cloves, halved
- 1Combine first 8 ingredients in a large Dutch oven.
- 2Bring to a boil, reduce heat, and simmer 3 minutes.
- 3Arrange cauliflower and remaining ingredients in a large heavy-duty zip-top plastic bag.
- 4Carefully pour vinegar mixture over cauliflower mixture.
- 5Seal bag and refrigerate 8 hours or overnight, turning occasionally.
- 6Remove vegetables from bag with a slotted spoon.
- 7Discard bay leaves.
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Nutritional Facts for Spring Giardiniera
Serving Size: 1 (271 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 82.1
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1202.2 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 4.4 g
- Sugars 8.6 g
- Protein 3.5 g