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My Giardiniera



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1 pound yellow onion, soaked in ice water
1 pound carrots, peeled, cut into sticks
1 pound celery, cut into short lengths
2 pounds cauliflower
32 fluid ounces vinegar, red wine
1/2 cup olive oil, or as needed
6 bay leaves
2 tsp allspice, whole
15 cloves garlic, whole
1 tablespoon thyme leaves, picked
1 tablespoon rosemary, fresh, picked, chopped
1 tsp black pepper, whole
1 tbsp salt, kosher


  1. 1
    Set the vinegar to boil with the herbs, spices and salt. While it’s heating separate the cauliflower florets.
  2. 2
    When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes.
  3. 3
    Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient.
  4. 4
    Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let them cool.
  5. 5
    Store them in a cool dark place for a couple of weeks, and they’re ready for use. Expect them to keep for a year.
  6. 6
    The vegetables listed are the standard ones one finds in almost every recipe, but you can add other things to suit your taste, for example baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts — feel free to experiment.

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Dec 1, 2010 08:07 CST

are you saying that you don't need to process these in a hot water bath? (ie canning)



Apr 13, 2010 14:15 CDT

Wow! Can you do this with almost any veggie!

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