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Fast and simple tangy pickled vegetables make perfect giardiniera!

Tangy Pickled Vegetables Recipe

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Why buy giardiniera for your Italian beef sandwiches when you can make it at home? This tangy pickled vegetables recipe is fast, easy and delicious!
Course appetizers
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Calories 937
Author Cheryl Najafi

Ingredients

veggies

brine

Instructions

  • In a large glass or stainless steel mixing bowl, add the frozen cauliflower and frozen carrot slices. Place the bell pepper, serrano peppers and pearl onions (if desired) on top of the veggies. Set aside while you prepare the brine.
  • Bring all ingredients for the pickling brine to a boil in a large nonreactive saucepan over high heat, stirring constantly until the sugar is dissolved. When the brine reaches a full rolling boil, remove it from the heat.
  • Slowly pour the hot pickling brine over the vegetables. This will blanch the raw vegetables that are on top and defrost the frozen vegetables that are on the bottom. If you’re using a glass bowl, make sure that it is made of tempered glass, such as Pyrex, which can withstand the change in temperature without breaking.
  • Mix the vegetables in the brine, cover the bowl with plastic wrap and refrigerate overnight before the snacking commences. Enjoy!

Notes

The prep time is literally the same amount of time you’ll need to add ingredients to the pot and achieve a boil! How simple is that?

Nutrition

Calories: 937kcal | Carbohydrates: 214g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 34960mg | Potassium: 1393mg | Fiber: 14g | Sugar: 177g | Vitamin A: 4542IU | Vitamin C: 427mg | Calcium: 222mg | Iron: 3mg