Quick Giardiniera

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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.

 Quick Giardiniera
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 45 minutes

  • 2 cups white vinegar

  • 2 cups water

  • 2 tablespoons sugar

  • 1 bay leaf

  • 1 teaspoon crushed red pepper, divided

  • 1 teaspoon salt, divided

  • 1 small head cauliflower, trimmed and cut into bite-size florets

  • 2 stalks celery, thinly sliced

  • 1 carrot, thinly sliced

  • 1 red bell pepper, cut into 1-inch pieces

  • 3 tablespoons extra-virgin olive oil

  • 1/4 teaspoon freshly ground pepper

Directions
  1. Cover and refrigerate for up to 1 week.

  2. 5 cups

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

  4. 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.

  5. 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.


Nutritional Facts

Servings
10
Per 1/2-cup serving
Calories
61
Carbohydrates
4g
Fat
4g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
1g
Cholesterol
0mg
Dietary Fiber
1g
Potassium
203mg
Sodium
51mg
Added Sugars
1g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
0
Vitamin C (63% daily value)
Vitamin A (29% dv)

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