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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I've never made giardiniera, and I am really looking forward to trying this version from Cooking Light (May 2002) once all the spring and summer veggies start to hit. This needs overnight refrigeration, which isn't accounted for in the cook & prep times. Ingredients:
1 1/2 cups cider vinegar |
1/2 cup water |
2 tablespoons sugar |
1 tablespoon salt |
1 teaspoon black peppercorns |
1/2 teaspoon mustard seeds |
1/2 teaspoon dried dill |
2 bay leaves |
2 cups cauliflower florets, cut small |
2 cups asparagus, cut diagonally |
1 1/2 cups green beans, trimmed |
1 cup carrot, cut diagonally |
1 cup red bell pepper, cut in strips |
6 green onions, bottoms only, trimmed |
4 garlic cloves, halved |
Directions:
1. Combine first 8 ingredients in a large Dutch oven.
2. Bring to a boil, reduce heat, and simmer 3 minutes.
3. Arrange cauliflower and remaining ingredients in a large heavy-duty zip-top plastic bag.
4. Carefully pour vinegar mixture over cauliflower mixture.
5. Seal bag and refrigerate 8 hours or overnight, turning occasionally.
6. Remove vegetables from bag with a slotted spoon.
7. Discard bay leaves.
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