Giardiniera {Pickled Vegetables)

Name: Giardiniera {Pickled Vegetables)
Total time: 2905 min
Yield: 24 servings
Ingredients: 3 cups small bite-sized cauliflower florets; 1.5 cups sliced carrots (rounds); 1.5 cups sliced celery; 1.5 cups sliced red bell pepper (1 1/2 inch long pieces); 1 cup pitted green olives, drained; 4 tablespoons olive oil, divided; 4 cloves garlic, peeled and sliced in half, divided; 2 Serrano chile peppers, sliced in half, divided; 4 bay leaves, divided; 2 teaspoons dried oregano, divided; 1 teaspoon celery seeds, divided; 1 teaspoon fennel seeds, divided; 1 teaspoon yellow mustard seeds, divided; 0.5 teaspoon coriander seeds, divided; 0.25 teaspoon black peppercorns, divided; 3 cups water; 3 cups white wine vinegar; 2 tablespoons salt; 2 tablespoons granulated sugar

Serves 24

bellyfull.net

Giardiniera {Pickled Vegetables)

bellyfull.net

Serves 24

Directions

1Prep and chop all the produce into bite-sized pieces.
2Set out 4 pint jars.
3To each jar add 1 tablespoon olive oil, 1/2 garlic clove, 1/2 serrano pepper, 1 bay leaf, 1/2 teaspoon oregano, 1/4 teaspoon celery seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/8 teaspoon coriander seeds, and a pinch of black peppercorns.
4Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars, filling them to the top.
5Set a medium saucepan over high heat and add the water, vinegar, salt, and sugar to make the brine.
6Bring the brine to a boil, stir well, then carefully pour the boiling brine into each jar.
7Allow the pickled vegetables to cool at room temperature.
8Cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.
9Use as desired.

Ingredients

3 cups small bite-sized cauliflower florets
1.5 cups sliced carrots (rounds)
1.5 cups sliced celery
1.5 cups sliced red bell pepper (1 1/2 inch long pieces)
1 cup pitted green olives, drained
4 tablespoons olive oil, divided
4 cloves garlic, peeled and sliced in half, divided
2 Serrano chile peppers, sliced in half, divided
4 bay leaves, divided
2 teaspoons dried oregano, divided
1 teaspoon celery seeds, divided
1 teaspoon fennel seeds, divided
1 teaspoon yellow mustard seeds, divided
0.5 teaspoon coriander seeds, divided
0.25 teaspoon black peppercorns, divided
3 cups water
3 cups white wine vinegar
2 tablespoons salt
2 tablespoons granulated sugar

Equipment

4 pint jarsmedium saucepan

Tips

You can use jalapeños for a milder version or sport peppers for a hot version, or habanero peppers for super spicy.
If you don want any heat at all, just use bell peppers.
If the pickled vegetables are too salty after 36 hours, pour one-third of the brine off the top and fill with water, then refrigerate.
If olive oil solidifies in the fridge, set the jar out for 20 minutes or run under hot water to liquify.

Giardiniera {Pickled Vegetables)

Serves 24

bellyfull.net

Giardiniera {Pickled Vegetables)

bellyfull.net

Serves 24

Directions

1Prep and chop all the produce into bite-sized pieces.
2Set out 4 pint jars.
3To each jar add 1 tablespoon olive oil, 1/2 garlic clove, 1/2 serrano pepper, 1 bay leaf, 1/2 teaspoon oregano, 1/4 teaspoon celery seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/8 teaspoon coriander seeds, and a pinch of black peppercorns.
4Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars, filling them to the top.
5Set a medium saucepan over high heat and add the water, vinegar, salt, and sugar to make the brine.
6Bring the brine to a boil, stir well, then carefully pour the boiling brine into each jar.
7Allow the pickled vegetables to cool at room temperature.
8Cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.
9Use as desired.

Ingredients

3 cups small bite-sized cauliflower florets
1.5 cups sliced carrots (rounds)
1.5 cups sliced celery
1.5 cups sliced red bell pepper (1 1/2 inch long pieces)
1 cup pitted green olives, drained
4 tablespoons olive oil, divided
4 cloves garlic, peeled and sliced in half, divided
2 Serrano chile peppers, sliced in half, divided
4 bay leaves, divided
2 teaspoons dried oregano, divided
1 teaspoon celery seeds, divided
1 teaspoon fennel seeds, divided
1 teaspoon yellow mustard seeds, divided
0.5 teaspoon coriander seeds, divided
0.25 teaspoon black peppercorns, divided
3 cups water
3 cups white wine vinegar
2 tablespoons salt
2 tablespoons granulated sugar

Equipment

4 pint jarsmedium saucepan

Tips

You can use jalapeños for a milder version or sport peppers for a hot version, or habanero peppers for super spicy.
If you don want any heat at all, just use bell peppers.
If the pickled vegetables are too salty after 36 hours, pour one-third of the brine off the top and fill with water, then refrigerate.
If olive oil solidifies in the fridge, set the jar out for 20 minutes or run under hot water to liquify.