Health

Giardiniera

giardiniera Photo: Quentin Bacon

Ingredients

  • 3 cups white vinegar
  • 2 tablespoons light agave nectar
  • 1 bay leaf
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons kosher salt
  • 1 head cauliflower, cut into florets
  • 3 carrots, peeled and sliced into coins
  • 1/2 large orange bell pepper, seeded and cut into 1-inch pieces

Preparation


1. In a large pot, bring 3 cups water to a boil with vinegar, agave, bay leaf, celery seeds, fennel seeds and salt.

2. Once brine is boiling, add vegetables and return to a boil. Remove from heat and allow vegetables and brine to cool to room temperature.

3. Strain mixture through a fine-mesh sieve, collecting liquid in a container below. Discard bay leaf and transfer pickled vegetables to 3 pint-size (500ml) sterilized glass jars with tightly fitting lids. Pour reserved vinegar mixture over vegetables. If liquid doesn't reach top of jars, add a little extra water or vinegar. The pickled vegetables will keep in the refrigerator for up to 2 weeks.


  • Yield: Yield: 8 cups (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 30
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 5g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 379mg
Calcium per serving: 16mg

This Recipe Is

Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.