Sake Giardiniera

Sake Giardiniera Randy Mayor


  • 1 cup white wine vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon finely ground black pepper
  • 1/2 cup sake
  • 3 cups cauliflower florets
  • 3/4 cup (1/4-inch-thick) slices yellow bell pepper (about 1 medium)
  • 3/4 cup (1/4-inch-thick) diagonally-cut carrot
  • 3 cups broccoli florets
  • 8 green onions, white parts only
  • 2 garlic cloves, thinly sliced


Combine first 6 ingredients in a saucepan over medium-high heat; bring to a boil. Cook 3 minutes. Remove from heat; cool 2 minutes. Stir in sake.

Place cauliflower and remaining ingredients in a large zip-top plastic bag. Add sake mixture to bag; seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove vegetables from bag; discard marinade.

    Sake is sometimes used as a pickling agent in Japanese cooking. It serves the same purpose and adds a mellow fermented flavor.
  • Yield: 8 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 29
Caloriesfromfat per serving: 6%
Fat per serving: 0.2g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 1.7g
Carbohydrate per serving: 5.8g
Fiber per serving: 2.2g
Cholesterol per serving: 0.0mg
Iron per serving: 0.5mg
Sodium per serving: 115mg
Calcium per serving: 29mg

Good to Know

Believe it or not, the colors of fruits and vegetables actually mean something. This dish has a variety of colors; greens are a great source of vitamin C, and broccoli is also a great source of vitamin K; yellows and oranges provide vitamin A, and cauliflower is a good source of vitamin C.