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

How to Make It

Step 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.

Step 2

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

Chef's Notes

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Ratings & Reviews

rstarrlemaitre's Review

May 23, 2011
Good crisp veggies - super convenient for company since the dish can be made completely ahead of time. Omit the green onions and garlic - they have too much of a bite, since they are never cooked but only pickled in the vinegar! Overall, this is much less vinegary and salty than commercial giardiniera, which is a good thing. Also great at dinner with pork and mashed potatoes, which cut the bite from the vinegar.

MomBon58's Review

June 29, 2010
Good, next time I think I would give the veggies a quick steam or boil and chill down. A little strong on cider vinegar....but still were very good

CrownMom's Review

May 01, 2010
Loved the mix of veggies in this but thought the marinade was too sweet.

RedRaider's Review

June 20, 2009
I did not care for this recipe. It was too stong with vinegar and the vegies were too crisp. To make it more acceptable to my taste, I microwaved the dish for a good 6-7 min before serving to "cook" the vegetbables. I also added some sugar to "tame" the vinegar.

marci1's Review

May 25, 2009
I make this all the time- for company and when I just want something low calorie to snack on. Very tasty.