JARDINEIRE RECIPES

JARDINIERE RECIPE | EATINGWELL

Jardiniere Recipe | EatingWell image

Is your garden booming? Making quick pickles is a low-pressure way to use up your bounty. Mix and match the vegetables as you see fit; just try to maintain a variety of textures and colors. Tip: After you finish a jar, use the leftover brine to make vinaigrette.

Provided by Jenni Ridall

Total Time 9 hours 0 minutes

Number Of Ingredients 13

Ingredients

2?½ teaspoons coriander seeds
2?½ teaspoons fennel seeds
¾ teaspoon black peppercorns
3?¾ cups white-wine vinegar
1?¾ cups water
2?½ tablespoons kosher salt
? cup honey
2 cups small cauliflower florets
2 cups trimmed and halved green beans
2 cups sliced mixed bell peppers
2 cups sliced yellow squash
1?¼ cups sliced carrots
1 chile pepper, such as Fresno or bird's eye, thinly sliced

Steps:

Toast coriander and fennel seeds in a small skillet over medium-low heat, stirring often, until golden and fragrant, about 2 minutes. Transfer to a mortar and add peppercorns. Crush with a pestle until coarsely cracked. (Alternatively, use a spice grinder.)
Combine vinegar, water and salt in a large saucepan. Bring to a boil over high heat. Remove from heat and whisk in honey and the spices.
Divide cauliflower, green beans, bell peppers, squash, carrots and chile between two 2-quart (or among four 1-quart) glass jars. Pour the warm brine over the vegetables to cover. Trim the vegetables, if necessary, so they are submerged in the brine. Let cool to room temperature, then cover and refrigerate for at least 8 hours or up to 3 weeks.

Nutrition Facts : Calories 19 calories, CarbohydrateContent 4 g, FiberContent 1 g, ProteinContent 1 g, SodiumContent 124 mg, SugarContent 2 g

GIARDINIERA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Giardiniera Recipe: How to Make It - Taste of Home image

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Total Time 01 hours 10 minutes

Prep Time 60 minutes

Cook Time 10 minutes

Yield 10 pints.

Number Of Ingredients 15

Ingredients

6 cups white vinegar
3-1/2 cups sugar
3 cups water
4-1/2 teaspoons canning salt
1 tablespoon dried oregano
1 tablespoon fennel seed
2 small heads cauliflower, broken into small florets (about 12 cups)
4 large carrots, sliced
4 celery ribs, cut into 1/2-inch slices
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
4 large sweet red peppers, cut into 1/2-inch strips
4 serrano peppers, seeds removed and thinly sliced
10 bay leaves
20 whole peppercorns
10 garlic cloves, thinly sliced

Steps:

In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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GIARDINIERA RECIPE | MARTHA STEWART

Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.
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Reviews 3.7
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Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.

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GIARDINIERA RECIPE | MARTHA STEWART

Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.
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Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.

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HOMEMADE HOT GIARDINIERA RECIPE | JEFF MAURO | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 16 hours 20 minutes

Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

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GIARDINIERA RECIPE - FOOD.COM

Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.
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Reviews 5.0
Total Time 48 hours 20 minutes
Calories 766 per serving

Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

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CHICAGO-STYLE HOT GIARDINIERA RECIPE: HOW TO MAKE IT

I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Cuisine Europe, Italian
Calories 80 calories per serving

In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

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GIARDINIERA RECIPE | EATINGWELL

A quartet of garden vegetables--cauliflower, carrots, green beans and spring onions--plays a starring role in this best-of-summer, farmers'-market pickle recipe. Bright-green Castelvetrano olives from Sicily have a sweet, almost nutty flavor. Look for them in well-stocked supermarkets with other olives.
From eatingwell.com
Total Time 1 hours 15 minutes
Category Low-Calorie Cauliflower Side Dish Recipes
Calories 57.5 calories per serving

To serve: When you open the jar, add 1 tablespoon oil to the top. As you remove the vegetables, they'll be coated with a little oil, which will temper their acidity. Refrigerate after opening.

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JARDINIÈRE SAUCE RECIPE | MYRECIPES

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Add wine and tomato sauce; cook 5 minutes. Strain sauce through a sieve; discard vegetables and bay leaf. Serve sauce hot with roast beef or veal.

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