Giardiniera
This pickled assortment of vegetables is often served as an antipasto.
Ingredients
10 cups or 20 antipasto servings
- ½ small head cauliflower cut into small flowerets (1½ cups)
- 1 large red pepper cut into 1-inch pieces
- 1 cup thickly sliced carrot 2 large
- 2 large stalks celery thickly sliced
- ½ 5-ounce jar green olives, drained
- ½ cup sugar
- 2¼ cups distilled white vinegar
- ¼ cup water
- 1 tablespoon kosher canning, or pickling salt
- ¼ teaspoon mustard seeds
- ⅛ teaspoon crushed red pepper
Instructions
- In large bowl, combine cauliflower, red pepper, carrot, celery, and olives.
- In nonreactive 4-quart saucepan, combine sugar, vinegar, water, and salt; heat to boiling over high heat, stirring occasionally.
- Reduce heat to low.
- In container with lid and large enough to hold vegetables, place mustard seeds and crushed red pepper; pack vegetables into container and pour hot brine over, making sure vegetables are completely covered with brine.
- Allow giardiniera to cool, then chill for 3 hours before serving.
- Refrigerate pickles in an airtight container for up to 1 week.
