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Giardiniera

Photo: Quentin Bacon
Yield Yield: 8 cups (serving size: 1/2 cup)

Ingredients

  • 3 cups white vinegar
  • 2 tablespoons light agave nectar
  • 1 bay leaf
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons kosher salt
  • 1 head cauliflower, cut into florets
  • 3 carrots, peeled and sliced into coins
  • 1/2 large orange bell pepper, seeded and cut into 1-inch pieces

Nutrition Information

  • calories 30
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 379 mg
  • calcium 16 mg

How to Make It

  1. In a large pot, bring 3 cups water to a boil with vinegar, agave, bay leaf, celery seeds, fennel seeds and salt.

  2. Once brine is boiling, add vegetables and return to a boil. Remove from heat and allow vegetables and brine to cool to room temperature.

  3. Strain mixture through a fine-mesh sieve, collecting liquid in a container below. Discard bay leaf and transfer pickled vegetables to 3 pint-size (500ml) sterilized glass jars with tightly fitting lids. Pour reserved vinegar mixture over vegetables. If liquid doesn't reach top of jars, add a little extra water or vinegar. The pickled vegetables will keep in the refrigerator for up to 2 weeks.

Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.