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Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

Spring Giardiniera

Giardiniera is great to prepare ahead and have available. It can be a perfect vegetable side or a fabulous snack.

Cooking Light MAY 2002

  • Yield: 6 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 5%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.2g
  • Carbohydrate: 12.8g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 141mg
  • Calcium: 55mg
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Spring Giardiniera recipe

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