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Quick Giardiniera

WebMD Recipe from

Total Time: 45 mins

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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