In this spicy-sweet marinated vegetable recipe, harissa and jalapeño lend quite a bit of heat, so adjust to your taste. Serve the giardiniera with grilled chicken or steak, or on top of your favorite salad for a vinegary bite.
Nutrition per serving may change if servings are adjusted.
2 large ears corn, husked
4 cups paper-thin carrot slices
2 cups peeled and diced raw golden beets
1 cup thinly sliced spring onion whites or scallion whites
2 tablespoons chopped fresh mint
8 thin slices jalapeño pepper
2 large cloves garlic, thinly sliced
1⅓ cups white vinegar
1 cup cider vinegar
½ cup water
6 tablespoons sugar
2 tablespoons kosher salt
2 tablespoons harissa (see Tips)
Preheat grill to medium-high.
Grill corn until lightly charred on all sides, 6 to 10 minutes total.
Cut the kernels from the cobs. Combine the corn with carrots, beets, onion (or scallion), mint, jalapeño and garlic in a 6- to 8-cup heatproof container, such as a ½-gallon canning jar. (Or divide among 3 to 4 pint canning jars.)
Combine white vinegar, cider vinegar and water in a medium saucepan. Bring to a boil. Remove from heat and whisk in sugar, salt and harissa until the sugar is dissolved. Carefully pour the hot liquid over the vegetables. Let stand until cooled to room temperature, about 30 minutes.
Refrigerate until cold, at least 4 hours and up to 5 days.
Tips: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-foods stores or online. Different brands vary in heat, so start with a little and taste as you go.
To make ahead: Refrigerate for up to 5 days.
Equipment: One 6- to 8-cup heatproof container ( ½-gallon canning jar) or 3 to 4 pint canning jars
51 calories;0 g fat(0 g sat); 2 g fiber; 11 g carbohydrates; 1 g protein; 45 mcg folate; 0 mg cholesterol; 6 g sugars; 2 g added sugars; 6,311 IU vitamin A; 7 mg vitamin C; 25 mg calcium; 1 mg iron; 314 mg sodium; 271 mg potassium