I love salad! However…I do not particularly like to make salad.
I recently had a jar of leftover Giardiniera veggies from a
recipe that I had tried. I wanted a salad with my meal, but didn’t feel like
chopping and dicing. So I pulled out a handful of baby spinach (my go-to for
salads) and topped it with some of the pickled veggies. It was great! I have
used them with my salad every since. I decided to look online to see if I could
find a recipe to make my own and came across this one. Since I have a sweet
tooth, I made the sweet variety. I’ll have to try to hot one another time. They
also make a tasty and healthy snack or side dish.
Basic Giardiniera Vegetables (from Food.com)
·
1 pound Italian green olives, crushed (I didn’t
add this to mine)
·
1 large yellow onion, sliced (or 1 cup tiny
pearl onions, peeled)
·
1 garlic clove, sliced thin
·
2 carrots, peeled and sliced diagonally
·
1 stalk celery, sliced diagonally
·
2 cups cauliflower, chopped into chunks
·
1 cup broccoli florets, (omit in hot version)
·
1 red bell pepper, cut in chunks
·
¼ cup hot pepper (or to taste for hot version) –
I diced 1 mild jalapeno and put it in mine
Sweet Variation
·
½ cup white vinegar or dry white wine
·
½ cup water
·
¼ cup sugar
·
2 tsp. salt
·
6 peppercorns
·
1 Tbsp. dried dill weed
Hot Variation
·
1 cup water
·
1 cup white vinegar
·
1 Tbsp. salt
Directions for Sweet:
·
Combine all ingredients and refrigerate in a
clean, tightly closed glass container for 2 days.
Directions for Hot:
·
Combine water, vinegar and salt and boil for
about a minute.
·
Pour hot liquid over vegetables, leaving ¼” head
space and cover.
·
Allow to pickle in a cool place for 2-3 weeks
before using.
