Giardiniera
Makes 2 quarts
(recipe adapted from MyRecipes.com)
- 3 cups cider vinegar
- 1 cup water
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 cups small cauliflower florets, chopped (about 1 head)
- 1 cup red pepper, chopped
- 1/2 cup yellow pepper, chopped
- 1 cup carrots, chopped
- 1/2 medium red onion, chopped
- 1 jalapeno, thinly sliced
- 4 garlic cloves, halved
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/2 teaspoons black peppercorns
Combine vinegar, water, sugar, salt in a medium saucepan. Bring to a boil, reduce heat, and simmer for 3 minutes. Put all of the chopped cauliflower, peppers, onions & carrots in a large bowl. Mix to combine and then divide the mixture between two-quart sized-mason jars. Top each jar with half the dried herbs, peppercorns, jalapeno and garlic. Carefully pour vinegar mixture over cauliflower mixture. Place the lids on the jars and slightly agitate to evenly mix. Take the lids off the jars and let giardiniera cool off, for about 15 minutes. When cool, seal the jars tightly and place in the refrigerator for at least 2 days, making sure to agitate a couple times per day. The giardiniera will last for up to a month in the fridge.
Shutterbean Notes:
-If your vinegar mixture doesn’t fill up the jars all the way, don’t fret! Add a bit of water! Agitate it. Done.