Giardiniera

Makes 2 quarts

(recipe adapted from MyRecipes.com [1])

  • 3 cups cider vinegar
  • 1 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 1/2 teaspoons black peppercorns
  • 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 Serrano pepper, thinly sliced
  • 4 garlic cloves, halved
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano

Combine first 5 ingredients in a medium saucepan. Bring to a boil, reduce heat, and simmer 3 minutes. Put all of the chopped cauliflower, peppers, onions & carrots in a large bowl. Mix to combine and then divide mixture between two quart sized-mason jars. Top each jar with half the dried herbs, peppercorns, Serrano peppers 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, 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.