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    Quick Giardiniera

    This quickly pickled, spicy Italian salad of mixed sliced vegetables is great for an antipasto platter, served with grilled meat or chopped up and put on a sandwich.


    • 2 cups white vinegar
    • 2 cups water
    • 2 tablespoons sugar
    • 1 bay leaf
    • 1 teaspoon crushed red pepper, divided
    • 1 teaspoon salt, divided
    • 1 small head cauliflower, trimmed and cut into bite-size florets
    • 2 stalks celery, thinly sliced
    • 1 carrot, thinly sliced
    • 1 red bell pepper, cut into 1-inch pieces
    • 3 tablespoons extra-virgin olive oil
    • 1/4 teaspoon freshly ground pepper


    Step 1
    Combine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.
    Step 2
    Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain.
    Step 3
    Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining 1/2 teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.

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