Recipe by Vino Girl
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.
Top Review by VegSocialWorker
Yumm! Love the flavors in the sauce. I'm always looking for creative ways to prepare raw veggies, so this is a winner. Having it in a bag is great to, it helps to distribute the sauce all over. I changed up the veggies a little, using what we had on hand. One veggie I used that was not on the list was mushrooms, and really I would not recommed that to all you out there. I love marinated mushrooms, but for some reason did not work here (probably why you didn't have it in the recipe). Thanks for sharing this, will make again.
- 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
Directions See How It's Made
- Combine first 8 ingredients in a large Dutch oven.
- Bring to a boil, reduce heat, and simmer 3 minutes.
- Arrange cauliflower and remaining ingredients in a large heavy-duty zip-top plastic bag.
- Carefully pour vinegar mixture over cauliflower mixture.
- Seal bag and refrigerate 8 hours or overnight, turning occasionally.
- Remove vegetables from bag with a slotted spoon.
- Discard bay leaves.