Zutaten für Giardiniera
- Cauliflower Florets
- Carrot
- Onion
- Garlic Cloves
- Celery Ribs
- Pimento Stuffed Green Olives
- Pepperoncini Pepper
- White Vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon salt
- 2 tablespoons sugar (or 1 tablespoon for less sweetness)
- Red Pepper Flakes
- 1 teaspoon dried oregano
- 2 bay leaves
- Black Peppercorns
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Zubereitung von Giardiniera
- Toast 2 bay leaves and 1 teaspoon black peppercorns in a dry pan over medium heat until fragrant.
- In a medium saucepan, combine 1 cup white wine vinegar, 1/2 cup extra virgin olive oil, 1 tablespoon salt, 2 tablespoons sugar (or 1 tablespoon for less sweetness), 1/2 teaspoon red pepper flakes, and 1 teaspoon dried oregano. Bring to a gentle simmer over medium-low heat.
- Add the toasted bay leaves and peppercorns to the simmering vinegar mixture.
- Reduce heat to low and steep for 5 minutes.
- Carefully strain the mixture through a fine-mesh sieve into a heat-safe bowl or container, discarding the solids. Reserve the infused vinegar liquid.
- Pack 1 quart jar with your choice of assorted vegetables (see ingredient list). Ensure vegetables are clean and dry.
- Carefully pour the reserved hot vinegar liquid over the vegetables, ensuring they are fully submerged.
- Let sit at room temperature for at least 2 days, or up to a week, before using. Refrigerate for longer storage.
Nutrition Information (Approximate per serving)
Sodium
604 g
Sugar
143g
Fat
39g
Carbs
19g
