Chef Cheryl Forberg
Giardiniera Italian Pickled Vegetables
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Category
Side Dish
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 Chili
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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 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,
Chef Cheryl Forberg,
Cloves,
Garlic,
Giardiniera Italian Pickled Vegetables,
Oregano,
Pearl Onions,
Shiitake Mushrooms,
Side Dish,
Sweet Baby Carrots
