Sake Giardiniera

Sake is sometimes used as a pickling agent in Japanese cooking. It serves the same purpose and adds a mellow fermented flavor.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 6%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 5.8g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 115mg
  • Calcium: 29mg

Ingredients

  • 1 cup white wine vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon finely ground black pepper
  • 1/2 cup sake
  • 3 cups cauliflower florets
  • 3/4 cup (1/4-inch-thick) slices yellow bell pepper (about 1 medium)
  • 3/4 cup (1/4-inch-thick) diagonally-cut carrot
  • 3 cups broccoli florets
  • 8 green onions, white parts only
  • 2 garlic cloves, thinly sliced

Preparation

  1. Combine first 6 ingredients in a saucepan over medium-high heat; bring to a boil. Cook 3 minutes. Remove from heat; cool 2 minutes. Stir in sake.
  2. Place cauliflower and remaining ingredients in a large zip-top plastic bag. Add sake mixture to bag; seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove vegetables from bag; discard marinade.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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