Ingredients
1/2 small (about 2 lb.) head cauliflower, cut into small florets
2 medium carrots, peeled and cut into 1/4" coins
2 ribs celery, sliced into 1/4" pieces
1 red bell pepper, chopped/diced
2 garlic cloves, sliced thinly
1 serrano pepper, sliced thinly
2 c. white wine vinegar
1 c. water
1 1/2 tbsp. granulated sugar
1 tbsp. kosher salt
2 bay leaves
2 tsp. fennel seeds
2 tsp. coriander seeds
2 tsp. dried oregano
Preparation
Step 1Combine cauliflower, carrots, celery, bell pepper, garlic, and serrano in a large bowl. Toss to combine, then pack into 3 pint-sized glass jars.Step 2In a medium saucepan over medium heat, combine vinegar, water, sugar, salt, bay leaves, fennel seeds, coriander seeds, and dried oregano. Stir to dissolve salt and sugar, and bring up to a boil. When mixture is boiling, remove from heat, remove bay leaves, and pour mixture over jarred vegetables. Let cool completely, lid, and refrigerate. Giardiniera will last at least 1 week in the fridge.
Made it? Let us know how it went in the comment section below!
