4.8 from 18 votes
Easy Giardiniera Recipe
Make an easy giardiniera recipe by pouring a quick pickle brine over chopped veggies.
Prep Time
10 mins
Cook Time
10 mins
Servings: 12 servings
Calories: 21 kcal
Course:
Condiments
Cuisine:
Italian-American Fussion
Ingredients
- 2 large carrots
- 1/2 a head of cauliflower
- 1/2 a red bell pepper
- 3 stalks of celery
- 1 jalapeño - optional
- 1 cup vinegar
- 2 1/2 cups water
- 2 tsp salt
- 2 tsp sugar
- 2 tsp mustard seeds
Instructions
- Pour vinegar, water, salt, sugar, and mustard seeds into a sauce pan. Heat over medium-high heat until the mixture boils.
- As soon as it boils, stir the mixture gently and turn off the heat. Allow the mixture to cool slightly on the stove while you prep the veggies.
- Chop the cauliflower head into small florets, slice the carrots and celery on a diagonal into slices, slice the bell pepper and jalapeño (if desired). Arrange the veggies in three 2 cup wide mouth jars.
- Spoon the mustard seeds from the brine into each jar. Pour the slightly warm brine over the veggies.
- Allow them to cool completely at room temperature. Then, place the lid on the jars and place in the fridge. They will continue to pickle in the fridge so let them sit for at least 24 hours before consuming.
Cup of Yum
Nutrition Information
Serving
12g
Calories
21kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
0.3g
(0%)
Saturated Fat
0.05g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
406mg
(17%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1871IU
(37%)
Vitamin C
20mg
(22%)
Calcium
14mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 21
% Daily Value*
| Serving | 12g | |
| Calories | 21kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.05g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 406mg | 17% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1871IU | 37% |
| Vitamin C | 20mg | 22% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.