Quick Giardiniera

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From: EatingWell Magazine March/April 2012

This quickly pickled, spicy Italian salad of mixed sliced vegetables is great for an antipasto platter, served with grilled meat or chopped up and put on a sandwich.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons sugar
  • 1 bay leaf
  • 1 teaspoon crushed red pepper, divided
  • 1 teaspoon salt, divided
  • 1 small head cauliflower, trimmed and cut into bite-size florets
  • 2 stalks celery, thinly sliced
  • 1 carrot, thinly sliced
  • 1 red bell pepper, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper

Preparation

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  1. Combine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.
  2. Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain.
  3. Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining 1/2 teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 61 calories; 4 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 35 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 1436 IU vitamin A; 38 mg vitamin C; 17 mg calcium; 0 mg iron; 51 mg sodium; 203 mg potassium
  • Nutrition Bonus: Vitamin C (63% daily value), Vitamin A (29% dv)
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 1 fat

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