Giardiniera

Name: Giardiniera
Ingredients: 3 cups white vinegar; 2 tablespoons light agave nectar; 1 bay leaf; 1/2 teaspoon celery seeds; 1/2 teaspoon fennel seeds; 2 tablespoons kosher salt; 1 head cauliflower, cut into florets; 3 carrots, peeled and sliced into coins; 1/2 large orange bell pepper, seeded and cut into 1-inch pieces

9 ingredients

3 steps

Ingredients

3 cups white vinegar
2 tablespoons light agave nectar
1 bay leaf
1/2 teaspoon celery seeds
1/2 teaspoon fennel seeds
2 tablespoons kosher salt
1 head cauliflower, cut into florets
3 carrots, peeled and sliced into coins
1/2 large orange bell pepper, seeded and cut into 1-inch pieces

Directions

1

In a large pot, bring 3 cups water to a boil with vinegar, agave, bay leaf, celery seeds, fennel seeds and salt.
2

Once brine is boiling, add vegetables and return to a boil. Remove from heat and allow vegetables and brine to cool to room temperature.
3

Strain mixture through a fine-mesh sieve, collecting liquid in a container below. Discard bay leaf and transfer pickled vegetables to 3 pint-size (500ml) sterilized glass jars with tightly fitting lids. Pour reserved vinegar mixture over vegetables. If liquid doesn't reach top of jars, add a little extra water or vinegar. The pickled vegetables will keep in the refrigerator for up to 2 weeks.