Quick Giardiniera

Quick Giardiniera
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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.

From EatingWell: March/April 2012
Yield: 5 cups
Active Time: 15
Total Time: 45


  1. 2 cups white vinegar
  2. 2 cups water
  3. 2 tablespoons sugar
  4. 1 bay leaf
  5. 1 teaspoon crushed red pepper, divided
  6. 1 teaspoon salt, divided
  7. 1 small head cauliflower, trimmed and cut into bite-size florets
  8. 2 stalks celery, thinly sliced
  9. 1 carrot, thinly sliced
  10. 1 red bell pepper, cut into 1-inch pieces
  11. 3 tablespoons extra-virgin olive oil
  12. 1/4 teaspoon freshly ground pepper


  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.
  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.
  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.


Nutrition Per Serving: 61 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 1 g fiber; 51 mg sodium; 203 mg potassium.

Nutrition Bonus: Vitamin C (63% daily value), Vitamin A (29% dv)

0 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat