Chef Cheryl Forberg
Giardiniera Italian Pickled Vegetables
Category
Side Dish
Servings
8 - 10 servings
Prep Time
20 minutes
Cook Time
20 minutes
Author:
Chef Cheryl Forberg
Ingredients
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8 cups White Wine Vinegar, divided
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2 teaspoons Oregano, freshly chopped
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1 teaspoon Organic Grinders, Italian Seasoning
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½ teaspoon Mustard Seeds
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4 whole Cloves
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3 cloves Peeled Garlic
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2 whole Bay Leaves
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3 tablespoons Extra Virgin Olive Oil
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1 package Pearl Onions (10 ounces) peeled
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10 Shiitake Mushrooms caps, cut in quarters (stems removed and discarded)
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4 ounces Sweet Baby Carrots, quartered lengthwise
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4 ounces haricot vert, ends trimmed
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1 head Cauliflower, cut in small florets
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1 medium Organic Red Bell Pepper, cleaned and cut into ½" strips
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1 medium Organic Yellow Bell Pepper, cleaned and cut into ½" 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 1½ 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.
Filed in:
Bay Leaves,
Bell Pepper,
Cauliflower,
Cloves,
French Beans,
Garlic,
Giardiniera Italian Pickled Vegetables,
Grinders,
Melissa's Spice Grinders,
Oregano,
Organic Bell Peppers,
Organic Cauliflower,
Organic Cut Sweet Baby Carrots,
Pearl Onions,
Shiitake Mushrooms,
Side Dish,
Sweet Baby Carrots
