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Quick Giardiniera

Quick Giardiniera
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 15 minutes | Total Time: 45 minutes
  • 2 cups
    white vinegar
  • 2 cups
    water
  • 2 tablespoons
    sugar
  • bay leaf
  • 1 teaspoon
    crushed red pepper, divided
  • 1 teaspoon
    salt, divided
  • small head cauliflower, trimmed and cut into bite-size florets
  • 2 stalks
    celery, thinly sliced
  • carrot, thinly sliced
  • red bell pepper, cut into 1-inch pieces
  • 3 tablespoons
    extra-virgin olive oil
  • 1/4 teaspoon
    freshly ground pepper
Instructions
  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.
  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.
  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.

 

Nutritional Information

Makes: 5 cups
  • Calories61
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates4 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium51 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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