Vegetables Giardiniera Recipes

GIARDINIERA PICKLED VEGETABLES

Steps:

• Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
• To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
• Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
• Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
• Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.

HOMEMADE GIARDINIERA

Steps:

• Mix 2 c water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, and serranos. Mix to combine. Cover and refrigerate overnight.
• Drain and rinse the vegetables.
• In a clean bowl, mix oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.
• After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.
• The mixture will keep in the refrigerator for 3-4 weeks.

VEGETABLES GIARDINIERA

Steps:

• Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold water; drain well. Steam broccoli until just crisp-tender, about 4 minutes. Rinse with cold water; drain well. Steam carrots until just crisp-tender, about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli, carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover vegetables and chill.)
• Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes, oregano and dried red pepper. Pour dressing over vegetables and stir to coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can be prepared 2 hours ahead. Let stand at room temperature, tossing occasionally.)

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)

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.

GIARDINIERA

Steps:

• In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.
• Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.