Giardiniera

Name: Giardiniera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps light agave nectar; 1 bay leaf; 3 carrots, peeled and sliced into coins; 1 head cauliflower, cut into florets; 1 teaspoons celery seeds; 1 teaspoons fennel seeds; 2 Tbsps kosher salt; 1 larges orange bell pepper, seeded and cut into 1-inch pieces; 710 milliliters white vinegar

Giardiniera might be just the hor d'oeuvre you are searching for. This recipe serves 16. Watching your figure? This gluten free and vegan recipe has 32 calories, 1g of protein, and 0g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have cauliflower, kosher salt, celery seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Ingredients you will need

Celery Seed

Fennel Seeds

Bay Leaves

Vinegar

Agave

Water

Salt

Equipment you will use

Pot

Once brine is boiling, add vegetables and return to a boil.

Ingredients you will need

Vegetable

Brine

Remove from heat and allow vegetables and brine to cool to room temperature.

Ingredients you will need

Vegetable

Brine

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.

Ingredients you will need

Vegetable

Bay Leaves

Equipment you will use

Sieve

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.

Ingredients you will need

Vegetable

Vinegar

Water