Spicy Giardiniera
This is better than any mix you buy at the store!
Start this one two days before using for best flavor.
This recipe was adapted from my Metropolitan Home magazine.
1 1/2 cups white vinegar
1/4 cup olive oil
1/8 cup canning salt
pinch red pepper flakes
pinch dried oregano
1 small bay leaf
1½ cups cauliflower florets
1 carrot, thinly sliced
1 cucumber, seeded and chopped
1/2 cup green olives, chopped
½ onion, thinly sliced
2 garlic cloves, smashed
1 pepperoncini, sliced
1 jalapeño, seeded and sliced
In a large saucepan, combine vinegar, olive oil, salt, pepper flakes, oregano and bay leaf and bring to a simmer. Remove from heat. Let steep 5 minutes.
Combine cauliflower, carrot, cucumber, olives, onion, garlic, pepperoncini and jalapeño in a large glass bowl (or canning jars).
Strain the pickling mixture over the vegetables and stir. Cover tightly and refrigerate 2 days before serving.
Start this one two days before using for best flavor.
This recipe was adapted from my Metropolitan Home magazine.
1 1/2 cups white vinegar
1/4 cup olive oil
1/8 cup canning salt
pinch red pepper flakes
pinch dried oregano
1 small bay leaf
1½ cups cauliflower florets
1 carrot, thinly sliced
1 cucumber, seeded and chopped
1/2 cup green olives, chopped
½ onion, thinly sliced
2 garlic cloves, smashed
1 pepperoncini, sliced
1 jalapeño, seeded and sliced
In a large saucepan, combine vinegar, olive oil, salt, pepper flakes, oregano and bay leaf and bring to a simmer. Remove from heat. Let steep 5 minutes.
Combine cauliflower, carrot, cucumber, olives, onion, garlic, pepperoncini and jalapeño in a large glass bowl (or canning jars).
Strain the pickling mixture over the vegetables and stir. Cover tightly and refrigerate 2 days before serving.
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