Giardiniera

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 30
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 379mg
  • Calcium: 16mg

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

Preparation

  1. 1. In a large pot, bring 3 cups water to a boil with vinegar, agave, bay leaf, celery seeds, fennel seeds and salt.
  2. 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. 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.
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