TRACY JARDINIERE 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

ONE-POT CHICKEN JARDINIÈRE | COOK'S COUNTRY - QUICK RECIPES

One-Pot Chicken Jardinière | Cook's Country - Quick Recipes image

One pot. One chicken. One hour. One darn fine dinner.

Provided by Cook's Country

Yield Serves 4 to 6

Number Of Ingredients 1

Ingredients

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