VEGETABLE GIARDINIERA RECIPES

Name: Giardiniera, Sweet And/Or Hot (Pickled Vegetables)
Prep time: 15 min
Cook time: 2 d
Total time: 2 d 15 min
Yield: 4 serving(s)
Ingredients: 1 lb green Italian olives, crushed; 1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled); 1 garlic clove, sliced thin; 2 carrots, peeled and sliced diagonally; 1 stalk celery, sliced diagonally; 2 cups cauliflower florets, cut into small chunks; 1 cup broccoli floret (optional, omit in hot version); 1/2 red bell pepper, quartered and sliced; 1/4 cup hot pepper (or less to taste for hot version only); 1/2 cup white vinegar or 1/2 cup dry white wine; 1/2 cup water; 1/4 cup sugar; 2 teaspoons salt; 6 peppercorns; 1 tablespoon dry dill weed; 1 cup water; 1 cup white vinegar; 1 tablespoon salt

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES) RECIPE ...

Giardiniera, Sweet And/Or Hot (Pickled Vegetables) Recipe ... image

Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

Total Time 48 hours 15 minutes

Prep Time 15 minutes

Cook Time 48 hours

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 garlic clove, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper (or less to taste for hot version only)
1/2 cup white vinegar or 1/2 cup dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed
1 cup water
1 cup white vinegar
1 tablespoon salt

Steps:

Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Nutrition Facts : Calories 291, FatContent 17.8, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 4734.6, CarbohydrateContent 30.6, FiberContent 7.1, SugarContent 18.8, ProteinContent 4

FALL VEGETABLE GIARDINIERA RECIPE - GRACE PARISI | FOOD & WINE

Fall Vegetable Giardiniera Recipe - Grace Parisi | Food & Wine image

This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers. Slideshow: Perfect Pickled Vegetable Recipes

Provided by Grace Parisi

Total Time 30 minutes

Yield 2 quarts

Number Of Ingredients 11

Ingredients

4 ounces shishito peppers, pricked with a fork, or 2 Italian frying peppers, cut into thin strips
4 carrots, cut into matchsticks
4 ounces sunchokes, scrubbed and thinly sliced, or broccoli stems, peeled and thinly sliced
4 cups cauliflower florets (12 ounces)
1/4 cup plus 2 tablespoons kosher salt
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 bay leaves
2 cups distilled white vinegar
1 cup olive oil
2 teaspoons dried oregano, crumbled

Steps:

Place the shishitos, carrots, sunchokes and cauliflower in a large, tall glass or plastic container. In a large jar, combine the salt, coriander seeds, peppercorns and bay leaves with 6 cups of water. Pour the brine over the vegetables and top with a plate to keep the vegetables submerged. Cover with plastic wrap and refrigerate overnight.
Drain the vegetables and discard the coriander seeds, bay leaves and peppercorns. Pack the vegetables into two 1-quart jars. Add 1 cup of the white vinegar, 1/2 cup of the olive oil, 1 teaspoon of the oregano and 1/2 cup of water to each jar and seal. Shake gently and refrigerate overnight before serving.

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