Fall Vegetable Giardiniera Recipe

Name: Fall Vegetable Giardiniera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces shishito peppers, pricked with a fork, or 2 Italian frying peppers, cut into thin strips; 4 carrots, cut into matchsticks; 4 ounces sunchokes, scrubbed and thinly sliced, or broccoli stems, peeled and thinly sliced; 4 cups cauliflower florets (12 ounces); 1/4 cup plus 2 tablespoons kosher salt; 1 teaspoon coriander seeds; 1 teaspoon black peppercorns; 2 bay leaves; 2 cups distilled white vinegar; 1 cup olive oil; 2 teaspoons dried oregano, crumbled

Servings: persons

4 ounces shishito peppers, pricked with a fork, or 2 Italian frying peppers, cut into thin strips
4 carrots, cut into matchsticks
4 ounces sunchokes, scrubbed and thinly sliced, or broccoli stems, peeled and thinly sliced
4 cups cauliflower florets (12 ounces)
1/4 cup plus 2 tablespoons kosher salt
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 bay leaves
2 cups distilled white vinegar
1 cup olive oil
2 teaspoons dried oregano, crumbled

1
Place the shishitos, carrots, sunchokes and cauliflower in a large, tall glass or plastic container.
2
In a large jar, combine the salt, coriander seeds, peppercorns and bay leaves with 6 cups of water.
3
Pour the brine over the vegetables and top with a plate to keep the vegetables submerged.
4
Cover with plastic wrap and refrigerate overnight.
5
Drain the vegetables and discard the coriander seeds, bay leaves and peppercorns.
6
Pack the vegetables into two 1-quart jars.
7
Add 1 cup of the white vinegar, 1/2 cup of the olive oil, 1 teaspoon of the oregano and 1/2 cup of water to each jar and seal.
8
Shake gently and refrigerate overnight before serving.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces shishito peppers, pricked with a fork, or 2 Italian frying peppers, cut into thin strips, 4 carrots, cut into matchsticks, 4 ounces sunchokes, scrubbed and thinly sliced, or broccoli stems, peeled and thinly sliced, 4 cups cauliflower florets (12 ounces), and more.

Yes, Fall Vegetable Giardiniera falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Vegetable Giardiniera

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