- Rating:
- Servings:
- 20
- Difficulty:
- Total Time:
- Recipe By:
- Cheryl Forberg
Ingredients
- 8 cups White Wine Vinegar divided
- 2 teaspoons Oregano freshly chopped
- 1 teaspoon Organic Grinders Chili
- 1/2 teaspoon Mustard Seeds
- 4 whole Cloves
- 3 cloves Peeled Garlic
- 2 whole Bay Leaves
- 3 tablespoons Extra Virgin Olive Oil
- 1 package Pearl Onions (10 ounces) peeled
- 10 Shiitake Mushrooms caps, cut in quarters (stems removed and discarded)
- 4 ounces Sweet Baby Carrots quartered lengthwise
- 4 ounces haricot vert ends trimmed
- 1 head Cauliflower cut in small florets
- 1 medium Organic Bell Pepper red, cleaned and cut into 1/2" strips
- 1 medium Organic Bell Pepper yellow, cleaned and cut into 1/2" strips
Directions
In a large (4 quart) pan, bring 7 cups of vinegar to a boil with spices and seasonings.
Add the prepared vegetables and when mixture returns to a boil, reduce heat and simmer for 8 minutes. Place a large mixing bowl under a colander and drain the vegetables, reserving the hot seasoned vinegar.
Spoon hot vegetables into clean jars. Pour the hot vinegar mixture over vegetables so that there is about 1 1/2 inches space at the top of each jar. If necessary, use the additional 1 cup of cold vinegar to fill them. Spoon some of the olive oil at the top of each jar; seal with covers.
Cool and refrigerate for one week before using. Giardiniera will keep for several months in the refrigerator.
