Pickled Vegetables, Giardiniera.


Pickled Vegetables, Giardiniera.
Print Recipe
Pickled Vegetables, Giardiniera.
Print Recipe
For the pickling brine
  • 1 teaspoon whole peppercorns
  • 1 teaspoons whole coriander seeds
  • 4 fresh bay leaves
  • 2 cups white wine vinegar
  • 2 cups water
  • 2 tablespoons granulates sugar
  • 1 teaspoon salt
  • 12 medium red beets
  • 1 pound small carrots peeled, stems trimmed
  • 1 pound cauliflower florets
  • 1 pound red and yellow pepper cleaned and sliced small
  • 1 pound green beens trimmed
  • 12 small cipollini onions trimmed, peeled
  1. Wash and sterilize 2 quart-size jars. Bring pickling brine ingredients to a boil in a medium saucepan. Cook for 5 minutes.
  2. Boli all the vegetables separately. Vegetables should be cooked but with a crunch.
  3. Divide all vegetables equally among the jars and cover with pickling brine. Let stand until cool. Cover, and refrigerate.
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