Refrigerator Giardiniera Recipe

Recipesfull introduces to you: Popular Recipes. (Refrigerator Giardiniera Recipe). This is a giardiniera with mostly vegetables from my garden but, unlike most giardiniera recipes, it does not contain celery. Depending on the type of chile pepper you are using, you can make the giardiniera as hot or mild as you like. Note that this giardinera is a quick refrigerator pickle and not for canning; it should be eaten within a couple of weeks. The yield varies depending on the size of the vegetables you are using.

Brief

Prep 30 mins

Additional: 2days

Total: 2days

Servings: 12

Yield: 2 1-quart jars

Refrigerator Giardiniera Recipe

Ingredients

2 small yellow summer squash - halved

seeded

and cut into 1/2-inch sticks

2 large carrots

peeled and sliced

1 medium head cauliflower

broken into small florets

1 orange bell pepper

cut into 1/2-inch dice

1 red bell pepper

cut in 1/2-inch dice

1 large candy onion or mild white onion

halved and sliced into 1/4-inch rings

2 red chile peppers

seeded and sliced into strips

½ cup pickling salt

cold water to cover

3 cloves garlic

sliced

3 teaspoons dried oregano

3 sprigs fresh oregano

1 teaspoon red pepper flakes

1 teaspoon crushed black pepper

3 bay leaves

1 cup white vinegar (5% acidity)

½ cup olive oil

or more as needed

½ cup grapeseed oil

or more as needed

Side Dish

Directions

Step 1

Combine summer squash carrots cauliflower orange and red bell peppers onion and chile peppers in a non-reactive plastic container with a tight-fitting lid. Add salt and water to cover. Cover with the lid and shake gently to evenly distribute the salt. Let stand at room temperature overnight.

Step 2

Drain the vegetables in a colander. Rinse thoroughly with cold tap water and drain well.

Step 3

Immerse three 1-quart jars in simmering water to sterilize.

Step 4

Place 1 sliced garlic clove 1 teaspoon dried oregano 1 oregano sprig 1/3 teaspoon red pepper flakes 1/3 teaspoon black pepper and 1 bay leaf in each jar. Add the vegetables packing them tightly into the jar but not so tight that they get blemished.

Step 5

Whisk 1/2 cup olive oil 1/2 cup grapeseed oil and vinegar together in a bowl until evenly combined. Pour mixture over the vegetables so they are completely covered. Mix more vinegar olive oil and grapeseed oil in equal amounts if more liquid is needed.

Step 6

Cover jars with plastic storage caps and refrigerate for 2 days before using. The giardiniera keeps in the refrigerator for about 2 weeks.

Nutritional Information

Refrigerator Giardiniera Recipe

Servings Per Recipe:12

Calories: 195.4

% Daily Value *

Protein: 1.7g 3%

Carbohydrates: 7.6g 3%

Dietary Fiber: 2.7g 11%

Sugars: 2.9g

Fat: 18.4g 28%

Saturated Fat: 2.2g 11%

Vitamin A Iu: 2576.9IU 52%

Niacin Equivalents: 1mg 8%

Vitamin B6: 0.2mg 15%

Vitamin C: 46.1mg 77%

Folate: 40.9mcg 10%

Calcium: 37.7mg 4%

Iron: 0.8mg 5%

Magnesium: 20.4mg 7%

Potassium: 300.5mg 8%

Sodium: 4635.7mg 185%

Thiamin: 0.1mg 7%

Calories From Fat: 165.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.