preserving the harvest, recipes

GIARDINIERA

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.
 
 
 
 
 
 

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