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Spring Giardiniera

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 cup)
Giardiniera is great to prepare ahead and have available. It can be a perfect vegetable side or a fabulous snack.

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

Nutrition 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

How to Make It

  1. 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.

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

Cook's Notes

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.