I first had giardiniera at a little Italian restaurant in Los Angeles many years ago. Honestly, I ate so much of it after that that I quit eating it for a very long time.
If you enjoy raw veggie salads or pickles, you will love this. It’s wonderful as a side dish, snack, or even on sandwiches.
INGREDIENTS
one head cauliflower, broken into small florets
1 cup carrots, chopped
1 1/2 cup peppers, red, yellow, green
1/2 red onion, thinly sliced
4 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups apple cider vinegar
1 cup water
3 tablespoons sugar
1 tablespoon salt
1 1/2 teaspoon whole peppercorns
Prepare the vegetables and put them in a large bowl. Toss to combine. Oh, look! A handful of fresh green beans from the garden hopped into my bowl!
Bring the vinegar, water, sugar, salt, and peppercorns to a boil, reduce heat, and simmer for 2-3 minutes.
Place the vegetables into 2 quart sized canning jars. Add 2 cloves of garlic, 1/2 teaspoon basil, and 1/2 teaspoon oregano to each jar.
Carefully, pour the vinegar mixture over the vegetables. Let cool to room temperature then place lids on the jars. Refrigerate for at least 2 days before eating. (It will be hard but you can do it!)
Look how gorgeous this is!
I ended up with 3 jars and had to adjust the liquids, but I’m not complaining.
How long will it last in the fridge?
Because of the amount of vinegar in the recipe, this will last several weeks in the refrigerator. It is so good, that probably will not be a problem.