July 22, 2013


Saturday morning, my husband and I made Giardiniera.  I had seen it on Deep Dish South blog, and we decided to give it a try.  My husband loves the kind you buy in the store, and we thought it would be fun with all the fresh veggies available at our local farmer's market.  It turned out very good.  This recipe tastes like Bread and Butter pickles to me.  But I like things a little on the sweet side as opposed to sour.  

We blanched cauliflower and carrots, and stacked the vegetables in quart size, sterilized jars.

We made the brine with vinegar, sugar, celery seed, mustard seed, and a pinch of salt.

After filling four jars with the vegetables and brine, we sealed the jars, let them cool completely, and put them in the refrigerator.  We did a taste Monday evening.  It turned out great!

Here's how we did it:


Three cups cauliflower
1/2 cup carrots, sliced into coin shapes
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 sweet onion, quartered, and sliced
1 large cucumber, cut into coin shapes
1 jalapeƱo pepper, seeded, and sliced into thin strips
1 toe of garlic, sliced very thin

Blanch cauliflower and carrots by bringing a pot of salted water to a boil, add vegetables, and boil for two minutes.  Immediately remove from heat and stop cooking process by submerging in ice water.


6 cups of apple cider vinegar or white vinegar
2 cups granulated sugar
1 teaspoon of mustard seed
1 teaspoon of celery seed
Pinch of salt

Mix together all ingredients in pan.   Cook on medium heat until sugar is dissolved.

Distribute the cauliflower, carrots, peppers, onion, and garlic in four separate sterilized quart-sized jars.   Pour brining solution evenly in each jar.  Let cool completely.  Cover tightly with lids and refrigerate for two days before eating.

This is Gracie, our ten-year old shih-tzu.  She was enjoying the back yard Saturday morning.
She is more interested in what's going on in the kitchen when there's meat involved or chocolate chips!


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