Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2012

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.

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  • 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.

  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts

61 calories; protein 1.1g; carbohydrates 4.4g; dietary fiber 1.5g; sugars 2.3g; fat 4.4g; saturated fat 0.7g; vitamin a iu 1436.1IU; vitamin c 37.7mg; folate 35.4mcg; calcium 17.3mg; iron 0.3mg; magnesium 10.2mg; potassium 202.5mg; sodium 50.7mg; added sugar 1g.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/08/2021
This is a very easy and tasty recipe for giardiniera as is. We put it in salads, chop it up as a relish for sandwiches and eat it plain. I've made it dozens of times and made a number of modifications to suit our taste. I don't use celery and use 5 carrots, a head of cauliflower and two red/yellow/orange peppers. I up sugar to 1/4 cup and put a teaspoon of peppercorns in the jars I use to store it. I don't add any oil until I serve it and then drizzle oil over the top or mix it in depending on how it's being used; I've found it keeps better in the fridge that way and stays fresh and tasty for a couple of weeks. Read More