Spring Giardiniera

Spring Giardiniera Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Giardiniera is great to prepare ahead and have available. It can be a perfect vegetable side or a fabulous snack.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 57
Caloriesfromfat 5 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 3.2 g
Carbohydrate 12.8 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 141 mg
Calcium 55 mg

Ingredients

1 1/2 cups cider vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon salt
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon dried dill
2 bay leaves
2 cups small cauliflower florets
2 cups (3-inch) diagonally cut asparagus
1 1/2 cups green beans, trimmed (about 8 ounces)
1 cup (1/4-inch) diagonally cut carrot
1 cup red bell pepper strips
6 green onion bottoms, trimmed
4 garlic cloves, halved

Preparation

Combine first 8 ingredients in a large Dutch oven. Bring to a boil, reduce heat, and simmer 3 minutes. Arrange cauliflower and remaining ingredients in a large heavy-duty zip-top plastic bag. Carefully pour vinegar mixture over cauliflower mixture.

Seal bag and refrigerate 8 hours or overnight, turning occasionally. Remove vegetables from bag with a slotted spoon. Discard bay leaves.

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.

May 2002
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