Ingredients: |
Ingredients: 3 cups small bite-sized cauliflower florets
1 1/2 cups sliced carrots (rounds)
1 1/2 cups sliced celery
1 1/2 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
1/2 teaspoon coriander seeds , divided
1/4 teaspoon black peppercorns , divided
For the Brine
3 cups water
3 cups white wine vinegar
2 tablespoons salt
2 tablespoons granulated sugar
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Directions: |
Directions:Prep and chop all the produce. Set out 4 pint jars.
To 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.
Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
Make the Brine: Set a medium saucepan over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
Allow the pickled vegetables to cool at room temperature. Then cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.
(If you find the pickled vegetables are too salty after 36 hours, you can pour one-third of the brine off the top and fill with water, then place the jar back in the fridge.) |
This recipe for Giardiniera is from